RECIPE
14 INGREDIENTS13 STEPS1HR 10MIN

Nopales and Roasted Corn Tacos

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2 Ratings
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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 ...
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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 10MIN

Total Cooking Time

14

Ingredients
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 ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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4
Medium Cactus Paddles
1/4
Yellow Onion , thinly sliced
1
Serrano Pepper
1 1/2 cups
Fire Roasted Corn Kernels
1 Tbsp
Neutral Oil
Avocado Oil
8
White Corn Tortillas
1 cup
Monterey Jack Cheese , shredded
Cheddar Cheese
1/2 cup
1
Avocado , cut, sliced
to taste
Cotija Cheese , crumbled
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Directions

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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 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 5
Place onto paper towels to cool and dry.
Step 6
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.
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 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!

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