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.
Yellow Onion (1/4)
Jalapeño Pepper (1)
Fresh Cilantro (1/4 cup)
Sea Salt Flakes (to taste)
to a medium bowl and toss to combine.
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.
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.
Slice 1/4 inch off of each end of the
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 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.
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
Cotija Cheese (to taste)
Fresh Cilantro (to taste)
Serve tacos with Lime Wedges. Enjoy!