Step 1

Using a mesh strainer, drain the cactus from the jar, then place the cactus strips on a cutting board and pat dry with a paper towel.

Step 2

In a shallow bowl, whisk the eggs and hot sauce together.

Step 3

In another shallow bowl, combine the taco seasoning and panko breadcrumbs.

Step 4

Bread the cactus by first dipping it in the hot sauce and egg mixture, then dredging it through the seasoned breadcrumbs.

Step 5

Once coated in the breadcrumbs, place the cactus strips on an oiled wire rack on top of a baking sheet.

Step 6

Once all of the cactus is breaded, turn the broiler on to high.

Step 7

Place the baking sheet of cactus in the middle rack of the oven for 7-10 minutes, or until the breading on the cactus is crispy.

Step 8

Place avocados, lime juice and cilantro in a blender.

Step 9

Blend until creamy.

Step 10

If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.

Step 11

Prepare the tacos by warming the tortillas on the stove, in the oven or in the microwave.

Step 12

Add 6-8 strips of crispy cactus to each tortilla.

Step 13

Top with the black bean corn relish, a drizzle of creamy avocado sauce, crumbled queso fresco and fresh cilantro.