This taco was inspired by the Pacific Coast of Mexico, a region usually known for its seafood, and can be a great vegetarian option! If you aren't familiar with using cactus, it is similar to cooking okra or green beans.
Pair with a Tequila Cazadores Hermosa Paloma to make it a fiesta!
Prep Time: 15m
Cook Time: 5m
Total Time: 35m
Servings: 4
INGREDIENTS
4 fresh cactus pads, or 1 pint jar cactus shoots
1/2 cup green onion, chopped
1 cup tomato, chopped
1/4 cup cilantro leaves, chopped
1 fresh green jalapeño, stems and ribs removed and chopped
1 garlic clove, mashed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Corn tortillas
DIRECTIONS
Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeño, and cactus pads.
In separate bowl mix garlic, oil and lime juice to make a simple dressing.
Mix the dressing with the other ingredients, and season to taste with salt and pepper. Let sit for 15 to 20 minutes so the flavors can absorb.
Serve in a warm corn tortilla, and top with Queso Fresco and fresh cilantro.
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