Queso Oaxaca Tacos with Roasted Tomatillo Salsa
Crisp corn tortillas meet melted Oaxacan cheese and vibrant roasted tomatillo salsa for a bright, flavorful street-food favorite. This mexican-inspired mexican ready in about 35 minutes blends corn tortillas, queso Oaxaca, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 corn tortillas
- 1 cup queso Oaxaca
- 1/2 cup olive oil
- 4 tomatillos
- 1/2 medium red onion
- 1 jalapeño
- 1/4 cup fresh cilantro
- 1/2 lime
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place corn tortillas on a baking sheet, brush both sides with 1/4 cup olive oil, and bake for 5 minutes until crisp. Flip, brush with remaining 1/4 cup oil, and bake 5 more minutes.
- Step 2: Cut tomatillos in half, remove stems, and place on a baking sheet. Toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/2 red onion (chopped). Roast for 15 minutes until softened.
- Step 3: Remove tomatillos from oven, add 1 jalapeño (seeded and chopped), and 1/4 cup cilantro to the baking sheet. Return to oven for 3 minutes to char slightly.
- Step 4: Transfer roasted mixture to a blender, add juice from 1/2 lime, and blend until smooth. Season with additional salt if needed.
- Step 5: Slice queso Oaxaca into 1/4-inch rounds. Place 2 slices on each crisp tortilla, then spoon 2 tablespoons tomatillo salsa over cheese. Serve immediately.
Frequently asked questions
How long does Queso Oaxaca Tacos with Roasted Tomatillo Salsa take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Queso Oaxaca Tacos with Roasted Tomatillo Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Queso Oaxaca Tacos with Roasted Tomatillo Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Queso Oaxaca Tacos with Roasted Tomatillo Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Queso Oaxaca Tacos with Roasted Tomatillo Salsa?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best taco night ever! The salsa made the whole house smell like a Mexican market.
- ★★★★★
Cooked these for my in-laws and they called it 'restaurant quality.' The tomatillo salsa was the star!
- ★★★★★
The cheese melted into perfect pockets of flavor and the salsa balanced the richness perfectly. My kids asked for seconds!
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