Directions
- If you use a raw cactus, clean it from spikes, cut it into strips or cubes and cook for 5 minutes in salted water.
- Grate the cheese.
- Chop the onions and chilli peppers, peel the avocado and cut it into thin strips.
- Preheat the pan, add a bit of olive oil and fry the corn until it is browned on all sides.
- Reduce the heat slightly, add chopped onions, chilli peppers and cactus.
- Fry everything together for about 5 minutes.
- Season everything with salt and add a handful of chopped cilantro.
- Season the cream with half the lime juice and a little bit of salt.
- Add a large spoonful of filling to each taco, then add a little cheese, a teaspoon of cream and some avocado slices.
- Serve warm with the rest of the lime.
Ingredients
150 g nopal cactus (can be pickled)
100 g sour cream
80 g corn (can be canned)
40 g hard or semi-hard cheese
6 taco wraps (soft or hard shell)*
1 ripe avocado
1 white onion
1 chilli pepper
1 lime
fresh cilantro
olive oil
salt
* be sure to use corn tortillas for the gluten-free version.
Mexico
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