Market-style tacos filled with cheese, avocado, and salsa on handmade tortillas. These vegetarian tacos capture the fresh, simple spirit of Mexican marketplace food for family enjoyment.
Finely dice tomatoes, onion, cilantro, and jalapeño. Combine in a bowl to make a fresh salsa, seasoning with salt, pepper, and a squeeze of lime juice.
Slice avocados just before serving to keep them fresh; sprinkle with a little salt and set aside.
Crumble queso fresco into bite-sized pieces and keep it at room temperature for best texture.
Heat a dry skillet over medium-high heat. Warm the corn tortillas one at a time, 30 seconds each side, until pliable and lightly toasted but not crispy.
To assemble, lay out warm tortillas, spread sliced avocado, top with crumbled queso fresco, add generous spoonfuls of salsa, and finish with extra cilantro and a squeeze of lime if desired. Serve immediately.