Cactus Tacos
Tacos de NopalitosMexican tacos are generally made with small soft corn tortillas, about 4 inches in diameter. It's quick hand-to-mouth food that's meant to be eaten as soon as it's made. Although still a rarity in the United States, fresh cactus is often used in Mexican kitchens, and serving them in tacos is easy with cactus strips sold in jars. Buy the kind packed in water. Don't buy those in brine.
Ingredients
Makes about 6 tacos
- 2 cups rinsed and drained strips of cactus nopalitos
- 1 tablespoon olive oil
- ½ large white onion finely chopped
- ½ teaspoon salt or to taste
- Fresly ground pepper to taste
- 6 5- to 6-inch corn tortillas
- Crumbled queso fresco fresh Mexican cheese
- Fresh salsa purchased or homemade
Instructions
- Cut the cactus strips into 1⁄4-inch dice and set aside.
- In a medium skillet, heat the oil and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
- Season with salt and pepper.
- Stir in the reserved diced cactus and heat through completely.
- Set aside.
- Heat a small nonstick skillet and warm the tortillas, 1 at a time, until soft and pliable.
- To assemble, put a portion of the cactus filling on half of each warm tortilla.
- Top with queso fresco and salsa.
- Fold in half and serve at once.