Soft Taco With Cheese Recipe

Shred and Chop

If not using pre-shredded cheese, shred enough cheddar and Monterey Jack to measure 2 cups and 1 cup respectively. Finely dice the tomato and red onion, chop the cilantro, and cut lime into wedges.

Set out sour cream and salsa so they come to near-room temperature for easier spreading.

Stovetop skillet method: heat a 10–12-inch skillet over medium heat. When hot, add 1 tsp butter or lightly brush one side of a tortilla with vegetable oil, place tortilla oil-side down and warm 20–30 seconds until pliable and lightly browned; flip and warm another 10–20 seconds. Repeat for all tortillas, stacking them wrapped in a clean kitchen towel to keep warm.

Microwave method (faster): stack tortillas, wrap in a damp paper towel or clean cloth, microwave on high 20–30 seconds per 4 tortillas until warm and pliable. Keep wrapped until assembly.

Lay a warmed tortilla flat. Spread about 1.5 tablespoons sour cream (adjust to taste) in the center lengthwise.

Spoon about 1 tablespoon salsa over the sour cream.

Add about 1/4 cup mixed shredded cheeses (combine cheddar and Monterey Jack) onto each tortilla. If you prefer meltier cheese, place the assembled tortilla back in the warm skillet for 20–30 seconds, covered, until cheese just begins to melt.

Top with diced tomato (about 1–2 tablespoons), a sprinkle of diced red onion (about 1 teaspoon), and a pinch of chopped cilantro. Add pickled jalapeños if using.

Season with a small pinch of salt and a light grind of black pepper to taste. Squeeze a lime wedge over the filling if desired.

Fold tortilla gently in half and serve immediately while warm. Repeat for remaining tortillas.

Serve tacos immediately with extra salsa and lime wedges on the side.

To store leftovers: keep cheeses and toppings refrigerated in separate airtight containers up to 3 days. Prepared but un-warmed assembled tacos are best eaten same day; reheat gently in a skillet or oven (350°F / 175°C for 5–7 minutes) until warmed through.