Nopal Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (whole)
- 1 pcRed onion (finely sliced)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 2 tbspExtra virgin olive oil
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 1 pcFresh cilantro (chopped)
- 2 pinchFleur de sel
- 4 pcNopal (cactus paddles) (cleaned and thornless)
Method
Tender cactus strips sautéed until soft and succulent. Fresh lime provides a sharp acidity that cuts through the heat of the fresh chili.
- 1
Remove spines from the cactus paddles. Slice into 1 cm wide strips. The cut must be clean.
- 2
Heat olive oil in a pan. Sauté sliced onion and minced garlic. The onion should become translucent and soft under the spoon.
- 3
Add nopal strips and chili. The cactus will release a viscous liquid. Continue cooking until fully evaporated. The nopal turns olive green and is no longer sticky.
- 4
Heat tortillas in a dry pan. They should soften and puff up slightly without becoming hard.
- 5
Fill tortillas with the mixture. Sprinkle with chopped cilantro and squeeze fresh lime at the last second to wake up the flavors.
Frequently asked questions
How do you get this dish right?
- The nopal is ready when it no longer produces viscous liquid in the pan.
- If using fresh cactus, rub them with a bit of salt to help extract the sap before cooking.
How long does this dish keep?
The filling keeps for 2 days in the fridge. Reheat in a pan before filling the tortillas at the last minute.
