| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 tomatoes, cored
- 2 tablespoons vegetable oil
- 2 1/4 cups fideo or angel hair pasta, cut into 1-inch pieces
- 1/4 cup roughly chopped onion
- 1/2 teaspoon salt, plus more for seasoning
- 12 corn tortillas, warmed
- 1/4 cup Mexican crema or sour cream
- 1/2 cup queso fresco or mild feta cheese
Instructions
- Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly.
- In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes.
- Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper, to taste.
- Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 179 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 73 mg |
Reviews
I will give this recipe 3 stars because I think it has “modification potential.” I really didn’t like this one much, but I still like the concept. I “spiced up” the left-overs, and liked it much better.
Yuck, I prefer more traditional tacos, I would never eat any taco with pasta in it, looks horrible.
Thumbs down
I really wanted to like this recipe – what’s not to like? Pasta and tacos…
Even with extra seasonings, it was still too bland. But I did learn to warm the tortillas over the burners (from the show, and that worked great.
Even with extra seasonings, it was still too bland. But I did learn to warm the tortillas over the burners (from the show, and that worked great.
I loved it, I added onions and peppers, and salsa. Then wrapped it up with fresh cooked Pinto Beans and all the other trimmings. It was wonderful… Can not stop eating it…
This recipe needed some tweeking the way i made it came out so Fantastic! i used a package of fideo , monterey jack cheese, crema mexicana , still used boiled tomatos blended it added it to to the pasta but added maybe two tables spoons of tomato sauce because it looked like it wasn’t moist enough and maybe 1/4 cup of hot water and simmered it. i also ate the tacos with some habanero salsa and so yumm yumm great tasting. i will make this again but my way 🙂
Considering this was called a “money-saving meal,” I thought it was amazing. I had most of the ingredients on hand (American versions of some–angel hair pasta, sour cream), only needed to purchase corn tortillas and fresh tomatoes. I omitted the queso fresco/mild feta. Flavors were good as a taco, but perfectly fine as just tomato-pasta plus sour cream. I’ll do this one again.
This was just OK. Maybe better in the summer with fresher tomatoes or else with canned crushed tomatoes. Despite adding onion and cilantro and garlic to the mixture, and adding chicken broth to have more moisture while cooking, it was kind of bland.
Absolutely delicious!
horible