Nopales al Chipotle Tacos

Recipe

PREP TIME: 25 MIN

COOK TIME: 15 MIN

Serves 4

Ingredients

• 4 Mexican cactus paddles, cleaned & spines removed
• 1 onion, sliced
• 1 carrot, shredded
• 2 chipotle peppers, in adobo sauce, chopped
• 2 tsp kosher salt, divided
• 1 tbsp olive oil
• corn tortillas, warmed, for serving

Sides (optional):

• pico de gallo
• whole beans
• avocado slices

Directions

1. Cut the Mexican cactus paddles into strips then across to end up with even pieces. Add the chopped Mexican cactus to a large pot of boiling water with 1 teaspoon of salt. Cook until tender, about 5-7 minutes. Drain.
2. Heat the olive oil in a large pan over medium-high. When oil is shimmering, add the sliced onions and sauté until lightly browned.
3. Add shredded carrots and sauté for another minute. Add the chopped chipotle peppers along with the Mexican cactus pieces. Season with remaining 1 tsp salt and mix well. Cook for about 3-4 minutes.
4. Add the Mexican cactus filling to warm corn tortillas and serve with sides of choice.