cactus

Crispy baked strips of cactus, black bean corn salsa and avocado cream sauce create the most delicious, vegetarian cactus tacos! Known as Nopales Tacos in Spanish, this unique taco recipe is sure to impress your friends and family!

Crispy Cactus Tacos

jar cactus strips

eggs

hot sauce

taco seasoning

panko breadcrumbs

corn tortillas

avocados

lime juice (freshly squeezed)

cilantro

black bean corn relish (click link for recipe)

queso fresco (crumbled)

cilantro (chopped)

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.

Crispy Baked Cactus Strips

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.

Creamy Avocado Sauce

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.

Tacos

Ensalada de Nopales

nopales (cactus) paddles

tbsp coarse sea salt,

1lb heirloom tomatoes, chopped

white onion, finely diced

cilantro,

tbsp extra virgin olive oil

garlic powder garlic cloves, minced

Ground pepper

To serve: tostadas, sliced avocado

If your nopales paddles have the thorns already removed, proceed to the next step. If you purchased nopales with the thorns on, carefully remove them using a sharp knife.

Dice nopales and add to a large bowl. Cover with coarse sea salt and toss well by hand, for approximately 5 minutes. Allow to sit for 5 additional minutes.

Rinse nopales under cold water, agitating constantly to remove any remaining salt.

Add nopales to a bowl along with the other ingredients (tomatoes through pepper), adjusting quantities and seasoning to your liking.

To serve, place a large spoonful or two of ensalada de nopales atop a tostada, and garnish with a few slices of ripe avocado.

Top 2 cactus recipes from across the web

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Crispy Cactus Tacos

Ensalada de Nopales

Top 2 cactus recipes from across the web

The most viewed cactus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Cactus Tacos

Ensalada de Nopales

The most viewed cactus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine