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Lunch

Nopalitos Tacos

Cinco de Mayo celebrations.

  • Chef Jason Knapp
  • Houston, TX
Email article

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.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Heat the corn tortillas on a flattop or pan.

To build taco

  1. Layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom.
  2. Next, divide the peppers and onion and place on top of the salsa.
  3. Place 4 ounces of grilled cactus next, followed by the pineapple salsa.
  4. Garnish with the fried chickpeas, sprouts and jalapeno slices.
Email article

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