Ingredients
-
2 nopales/cactus paddles
-
1 clove of garlic
-
2 tablespoons of olive oil
-
Salt (to taste)
-
1/4 - 1/2 onion, finely chopped
-
1 tomato, seeded and finely chopped
-
1 serrano chile, finely chopped
-
Cilantro (for garnish)
-
Guacamole/pico de gallo or avocado (for serving)
-
Other toppings: fresh cheese, sour cream
Directions
- Using tongs or rubber gloves, carefully remove cactus paddle spines/thorns on both sides with a sharp knife and cut the outer perimeter (about three millimeters) from each cactus paddle.
- Make four to five slits in the skin of the cactus (careful not to cut through it), rub with garlic, lime and oil, sprinkle with sea salt.
- If grilling: set your grill for medium heat. Grill cactus on both sides until lightly charred and the pad becomes tender (10-15 minutes).
- If cooking: Heat a tablespoon of oil in a skillet over medium/high heat. Cook until pad becomes tender (colour will change to a pale green as it cooks) and begins to develop a light brown colour and its juices evaporate (about three to four minutes per side).
- Once grilled or cooked, cut into strips (about six millimeters)
- Heat a tablespoon of oil in a skillet over medium/high heat, add tomato, onion, chile, salt and pepper to taste. Once tomatoes and onion soften, add nopales. Cook for two minutes.
- Serve nopales on tortillas with guacamole/pico de gallo or avocado, garnished with cilantro and toppings of your choice!
