Grilled Nopales Tacos
Special equipment: thin gloves
Toss first 5 items, drizzle with Prickly Pear Vinaigrette and set aside.
For the nopales cactus: Prepare a grill for medium heat. Wearing thin gloves, use a sharp paring knife, held at a 45-degree angle to the paddles to carefully remove the spines. Make 3 to 5 slits in the skin of the cactus and rub all over with the garlic clove, then the oil. Sprinkle with some salt.
Lightly oil the grill grates. Grill the nopales cactus until lightly charred, and the pad becomes tender, flipping once, 10 to 15 minutes total. Set aside to cool, then cut into 1/4-inch strips.
Assemble tacos with nopales & fresh jicama topping - enjoy!
By: Reneé H.
- 1/2 medium jicama, peeled well, then cut into julienne sticks
- 1 medium red bell pepper, cut into julienne sticks
- 1/2 jalapeno, deseeded and minced (or leave the seeds in if you like more heat)
- Small handful of fresh cilantro, torn
- Zest from one lime
- Prickly Pear Vinaigrette
- 3-5 small cactus pads
- 1-2 cloves garlic
- 1 tsp olive oil + oil for grill
- Your favorite corn/flour tortillas, cooked as desired
Toss first 5 items, drizzle with Prickly Pear Vinaigrette and set aside.
For the nopales cactus: Prepare a grill for medium heat. Wearing thin gloves, use a sharp paring knife, held at a 45-degree angle to the paddles to carefully remove the spines. Make 3 to 5 slits in the skin of the cactus and rub all over with the garlic clove, then the oil. Sprinkle with some salt.
Lightly oil the grill grates. Grill the nopales cactus until lightly charred, and the pad becomes tender, flipping once, 10 to 15 minutes total. Set aside to cool, then cut into 1/4-inch strips.
Assemble tacos with nopales & fresh jicama topping - enjoy!
By: Reneé H.