Panela Cheese Tacos
Panela Cheese Tacos are an easy vegetarian taco recipe featuring pan-seared Mexican cheese and your favorite toppings.
Equipment
- nonstick griddle or large nonstick skillet
Ingredients
- 1 10-ounce panela cheese
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 6 taco-sized tortillas (corn or flour)
- avocado slices optional topping
- chile de arbol tomatillo salsa optional topping
- pickled red onions optional topping
Instructions
- If you're using corn tortillas, heat them first by brushing a little vegetable oil on them and heating each side in a skillet. For flour tortillas, microwave them.
- Slice panela cheese into ¼" thick slices. Sprinkle half of the cumin, smoked paprika, and chili powder over the top of the cheese, then flip and sprinkle the other half over the cheese.
- Cook the cheese on a nonstick griddle or skillet on medium heat for 3-4 minutes per side until golden. If using a skillet, cook in batches.
- Add avocado, salsa, and pickled onions to tacos and serve right away. Excellent with rice and beans!
Notes
Panela can be found in the cheese section or refrigerated Hispanic section. Cut into ¼" slices to yield about 20 slices. Store leftover cooked cheese in an air-tight container and use within 4 days.
Nutrition
Serving: 1tacoCalories: 260kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1mg
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