Nopales And Roasted Corn Tacos Recipes
NOPALES AND ROASTED CORN TACOS
Warm corn tortillas topped with shredded cheese, nopales and roasted corn, a drizzle of lime crema, crumbled cotija cheese, a slice of avocado, fresh cilantro leaves and a squeeze of lime - these nopales and roasted corn tacos are one of the best things to come out of our kitchen this year.
Provided by Ful-Filled
Categories Vegetarian Low-Carb Pescatarian Date Night Weeknight Dinners Finger Food Comfort Food Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Spring Fall Winter Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare the Cactus Paddles (4), scrub them under water with a firm bristled brush. Wear a glove on the hand you are holding the paddle with to prevent yourself from getting any thorns in your fingers.
- Once all of the paddles are thoroughly scrubbed, use a vegetable peeler to remove the bumps that once held the thorns from the body and edges of the paddles.
- Next, dice the paddles into approximately 1/2" by 1/2" pieces.
- Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
- Place onto paper towels to cool and dry.
- Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (1/4 cup) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
- Heat a large cast iron skillet with Neutral Oil (1 tablespoon) over medium high heat. Add nopales salad to skillet and cook for a few minutes until mixture is warmed through and just beginning to brown.
- Add Fire Roasted Corn Kernels (1 1/2 cup) (thawed to room temp if using frozen corn) to the skillet and cook with the nopales for a few minutes until heated through - turn off heat and leave skillet on the stovetop to stay warm while you prepare the tacos.
- Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
- Warm a lightly greased griddle over medium heat, once hot, add a few White Corn Tortilla (8) to the griddle and cook for 2 to 3 minutes. Add a small handful of Monterey Jack Cheese (1 cup) to each tortilla while still on the griddle.
- Fill with each tortilla with the nopales and roasted corn mixture, using about 1/3 cup of filling per taco (use more or less depending on the size of your tortillas).
- Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp Sour Cream (1/2 cup) mixed with Lime Juice, a slice or two of the Avocado (1), Cotija Cheese (to taste) and Fresh Cilantro (to taste).
- Serve tacos with Lime Wedges. Enjoy!
Nutrition Facts : Calories 34 calories, Protein 1.1 g, Fat 1.8 g, Carbohydrate 3.4 g, Fiber 0.7 g, Sugar 0.7 g, Sodium 20.5 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 3.3 mg, UnsaturatedFat 0.7 g
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