Mexico City-Style Tacos

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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

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