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Scrub the cactus paddles under running water using a firm brush.
Nopales and Roasted Corn Tacos (Cactus)
Ingredients (for 8 servings)
- 4 whole — medium cactus paddles (nopales)
- 1 whole — Sea salt, to taste
- ¼ whole — yellow onion, thinly sliced
- 1 whole — jalapeño pepper, diced (or serrano)
- 4 tbsp — fresh cilantro, chopped
- 1 tbsp — neutral oil (or avocado oil)
- 1½ cups — fire‑roasted corn kernels (thawed if frozen)
- 1 whole — lime
- 8 whole — white corn tortillas
- 1 cup — shredded Monterey Jack cheese (or cheddar)
- ½ cup — sour cream
- 1 whole — avocado, sliced
- 1 whole — Cotija cheese, crumbled, to taste