4 cleaned raw cactus pads (2 1/2 to 3 pounds) (see Cook's Note)
Kosher salt
6 tablespoons vegetable oil
12 corn tortillas (soft or hard-shell)
1 small head cabbage, cut into thin julienne strips
Watercress sprigs, for garnish
Steps:
For the Korean sauce: Add the cashews, 2 cups water, olive oil, tamari and lime juice to a blender. Blend on high speed for 2 minutes, until smooth.
For the fresh salsa: In a mixing bowl, combine the tomatoes, jalapenos, onions, cilantro lime juice, 1 tablespoon salt and 1 teaspoon black pepper. Mix well.
For the cactus: Fill a medium soup pot halfway with water and bring to a boil. Add the cactus, lower the heat to medium low and cook for 15 minutes. Turn off the heat, add 1 tablespoon salt and let sit for 5 minutes. Drain the cactus; when cool enough to handle, cut into dice.
Heat the oil in a large skillet over medium-high heat. Add the cactus and cook undisturbed until golden, about 3 minutes. Stir and cook for 2 more minutes, until light golden all over.
Stir 2 tablespoons of the Korean sauce into the skillet; let cook for 1 minute.
For the tacos: Divide the cactus mixture among the tortillas. Top each with some cabbage and 1 tablespoon of the fresh salsa. Garnish with watercress and serve.
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