Ingredients
Units
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FOR THE NOPALES SALAD:
- 4 cactus paddles (5–7 inches in length) – cleaned, diced & prepared (as explained above)
- 1/4 yellow onion, thinly sliced
- 1 jalapeño or serrano pepper, diced
- 1/4 cup fresh cilantro leaves
- flaky salt to taste
FOR THE TACOS:
- 1 1/2 cups (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)
- 1 tbsp neutral cooking oil (we use avocado oil)
- 8–10 corn tortillas
- 1 cup shredded jack or cheddar cheese
- 1/2 cup sour cream mixed with juice of 1/2 lime
- 1 avocado, cut into slices
- crumbled cotija cheese
- fresh cilantro leaves & lime wedges for serving
Instructions
- Add boiled, cooled & dried cactus with sliced onion, jalapeño or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine
- Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown
- Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through – turn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos
- Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle
- Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 cup of filling per taco (use more or less depending on the size of your tortillas)
- Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves
- Serve tacos with lime wedges
- Prep Time: 0 hours
- Cook Time: 0 hours
