Look no further than nopalitos, flat stems of prickly pear catcus, for an authentic hispanic ingredient to try your hand at easy-yet-delicious Hispanic-style foods, such as tacos.
- Using a paring knife, remove any remaining thorns from the nopal paddle. Once it's fully cleaned of thorns, rub the paddle with 1 tablespoon of the olive oil and salt and pepper.
- Preheat a charbroiler to high heat. Place the cactus paddle on the grill and cook, turning every 2 minutes, for 4 minutes total per side, to achieve a crosshatch design.
- Slice into ½-inch-by-2-inch slices. In a sauté pan, heat the remaining teaspoon of oil over medium-high heat and sauté the pepper and the onion until they become al dente.
- Heat the corn tortillas on a flattop or pan.
To build taco
- Layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom.
- Next, divide the peppers and onion and place on top of the salsa.
- Place 4 ounces of grilled cactus next, followed by the pineapple salsa.
- Garnish with the fried chickpeas, sprouts and jalapeno slices.
Ingredient availability varies by location*