Ingredients with Measurements:
- 8-10 small nopal cactus paddles, cleaned and sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 8-10 small corn tortillas
- 1 avocado, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, toss nopal strips with olive oil, chili powder, cumin, salt, and pepper.
3. Grill nopal strips for 3-4 minutes per side, until tender and slightly charred.
4. Warm tortillas on the grill for 30 seconds to 1 minute per side.
5. In a separate mixing bowl, combine diced avocado, red onion, jalapeño pepper, cilantro, and lime juice to make the avocado salsa.
6. To assemble tacos, place 2-3 strips of grilled nopal on each tortilla and top with a spoonful of avocado salsa.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories: 120 per taco
- Fat: 6g
- Carbohydrates: 16g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Nopal cactus paddles can be substituted with sliced zucchini or bell peppers.
- Red onion can be substituted with white or yellow onion.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top tacos with crumbled queso fresco or cotija cheese.
- Serve with a side of black beans or rice.
Tips and tricks:
- When cleaning nopal cactus paddles, use a vegetable peeler to remove the spines and prickly bumps.
- To make the avocado salsa ahead of time, mix all ingredients except for the avocado and refrigerate. Add diced avocado just before serving.
Storage instructions:
- Store leftover grilled nopal and avocado salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat grilled nopal, place in a skillet over medium heat for 2-3 minutes, stirring occasionally.
- Avocado salsa does not need to be reheated.
Presentation ideas:
- Serve tacos on a platter with a side of lime wedges and extra cilantro for garnish.
Garnishes:
- Lime wedges
- Fresh cilantro
Pairings:
- Mexican rice
- Black beans
- Margaritas
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Refried beans
Troubleshooting advice:
- If nopal strips are too tough, try boiling them for 5-10 minutes before grilling.
Food safety advice:
- When handling nopal cactus paddles, wear gloves to avoid getting pricked by the spines.
Food history:
- Nopal cactus is a staple ingredient in Mexican cuisine and has been used for centuries for its medicinal properties.
Flavor profiles:
- Grilled nopal has a slightly tangy and earthy flavor, while the avocado salsa is creamy and citrusy.
Serving suggestions:
- Serve tacos with a side of lime wedges for squeezing over the top.
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Region: Mexican