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T A C O S Nopales Serves 4
INGREDIENTS
1 package of small tortillas
F I L L I N G
1 tsp vegetable oil
2 cactus pads (nopales), spines
removed, sliced into strips
½ yellow onion, minced
½ tsp garlic, minced
½ tsp cumin
½ tsp sea salt
¼ tsp paprika
¼ tsp dried ancho or chipotle pepper
¼ tsp dried mesquite or applewood
seasoning
¼ tsp black pepper
ȩ⁄₈ cup water
T O P P I N G S
1 avocado, diced
¼ cup red cabbage, minced
½ bunch cilantro, diced
¼ cup cotija cheese crumbles
1 lime, cut into small wedges
Prickly pear salsa, see salsa recipe
on opposite page.
PREPARATION
If picked fresh, carefully remove spines from the cactus pads with a scrub brush
under running water, then use a vegetable peeler to remove bumps. Start a large
pot with water and ⁄₈ cup of salt and bring to a boil. Slice pads into 2-inch strips and
gently boil in salt water for 2 minutes. Allow to cool and pat dry with paper towels.
Heat cast-iron pan over high heat on stove or grill and add oil. Sear nopales until a
light char appears, then reduce heat to medium, add onions and garlic and quickly
sear until translucent. Add remaining dry ingredients and water. Lightly toss and
remove from heat. Serve immediately with warm tortillas and toppings.
savor