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Nopales and Roasted Corn Tacos
Recipe

14 INGREDIENTS • 13 STEPS • 1HR 10MINS

Nopales and Roasted Corn Tacos

5.0
2 ratings
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.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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.
1HR 10MINS
Total Time
$0.84
Cost Per Serving
Ingredients
Servings
8
us / metric
Cactus Paddles
4
Medium Cactus Paddles
Yellow Onion
1/4
Yellow Onion, thinly sliced
Jalapeño Pepper
1
Jalapeño Pepper, diced
or Serrano Pepper
Sea Salt Flakes
to taste
Fire Roasted Corn Kernels
1 1/2 cups
Fire Roasted Corn Kernels
Neutral Oil
1 Tbsp
Neutral Oil
or Avocado Oil
White Corn Tortilla
8
White Corn Tortillas
Monterey Jack Cheese
1 cup
Monterey Jack Cheese, shredded
or Cheddar Cheese
Sour Cream
1/2 cup
Avocado
1
Avocado, cut, sliced
Cotija Cheese
to taste
Cotija Cheese, crumbled
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
273
Fat
14.6 g
Protein
8.7 g
Carbs
27.2 g
Add to plan
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Nopales and Roasted Corn Tacos
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
Next, dice the paddles into approximately 1/2" by 1/2" pieces.
step 3 Next, dice the paddles into approximately 1/2" by 1/2" pieces.
step 4
Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
step 4 Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
step 5
Place onto paper towels to cool and dry.
step 5 Place onto paper towels to cool and dry.
step 6
Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (4 Tbsp) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
step 6 Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (4 Tbsp) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
step 7
Heat a large cast iron skillet with Neutral Oil (1 Tbsp) 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.
step 7 Heat a large cast iron skillet with Neutral Oil (1 Tbsp) 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.
step 8
Add Fire Roasted Corn Kernels (1 1/2 cups) (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.
step 8 Add Fire Roasted Corn Kernels (1 1/2 cups) (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.
step 9
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.
step 10
Warm a lightly greased griddle over medium heat, once hot, add a few White Corn Tortillas (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.
step 11
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).
step 12
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).
step 13
Serve tacos with Lime Wedges. Enjoy!
step 13 Serve tacos with Lime Wedges. Enjoy!
Tags
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Appetizers
Gluten-Free
Brunch
Comfort Food
Lunch
Date Night
Shellfish-Free
Fall
Vegetarian
Spring
Mexican
Summer
Winter
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