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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.
In a shallow bowl, whisk the eggs and hot sauce together.
In another shallow bowl, combine the taco seasoning and panko breadcrumbs.
Bread the cactus by first dipping it in the hot sauce and egg mixture, then dredging it through the seasoned breadcrumbs.
Once coated in the breadcrumbs, place the cactus strips on an oiled wire rack on top of a baking sheet.
Once all of the cactus is breaded, turn the broiler on to high.
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.
Place avocados, lime juice and cilantro in a blender.
Blend until creamy.
If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.
Prepare the tacos by warming the tortillas on the stove, in the oven or in the microwave.
Add 6-8 strips of crispy cactus to each tortilla.
Top with the black bean corn relish, a drizzle of creamy avocado sauce, crumbled queso fresco and fresh cilantro.