Nopal Tacos

Tender cactus strips sautéed until soft and succulent. Fresh lime provides a sharp acidity that cuts through the heat of the fresh chili.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 437
• Protein: 9 g
• Carbs: 67 g
• Fat: 13 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( whole )
• 1 piece Red onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 2 tbsp Extra virgin olive oil
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 1 piece Fresh cilantro ( chopped )
• 2 pinch Fleur de sel
• 4 piece Nopal (cactus paddles) ( cleaned and thornless )

Instructions

1. Nopal preparation

   Remove spines from the cactus paddles. Slice into 1 cm wide strips. The cut must be clean.

2. Sautéing aromatics

   Heat olive oil in a pan. Sauté sliced onion and minced garlic. The onion should become translucent and soft under the spoon.

3. Cooking the cactus

   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. Warming tortillas

   Heat tortillas in a dry pan. They should soften and puff up slightly without becoming hard.

5. Assembly

   Fill tortillas with the mixture. Sprinkle with chopped cilantro and squeeze fresh lime at the last second to wake up the flavors.

Chef's tips

• 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.

Storage

The filling keeps for 2 days in the fridge. Reheat in a pan before filling the tortillas at the last minute.