This week's tacos are something a bit different... you may have seen it in the grocery stores and thought - what do you even do with it? Or who is crazy enough to eat that thing? Well, the answer is me and millions of health seeking and budget friendly people. Growing up we ate nopales salad or nopal relleno (filled with cheese) all the time. It was a healthy alternative, filling and very affordable. The preparation is daunting, but once you do it - you see that its a lot easier than what you thought. Taste wise—trust me on this,you will love them! If you want to try for health reasons, I did find tons of information about it—here was an interesting one.

Hope you enjoy this!!



Tacos de Nopal (Prickly Pear Cactus)



4 Large Nopal Cactus Paddles
2 Tbsp of Olive Oil
½ White Onion
1 cup of chicken or vegetable broth
Salt to taste

• 6 Roma Tomatoes
• 1 Habanero
• 2 Garlic Cloves
• Salt to Taste

• 1 Avocado (diced)
• Queso Fresco (crumbled)
• Pickled Red Onions * Recipe follow

12 Yoli White Corn Tortillas




First you will need to clean your nopal paddles. Take off the outer edge (see picture below) and all the thorns off with a knife. If you need to, hold your nopal with tongs so you don’t get a thorn. Cut into bite size pieces. Next chop your onions. Heat up your olive oil and sauté for about 10 minutes, stirring often to make sure the cactus sliminess cooks off. Then add your broth, bring to a simmer, lower your heat and cover. Let it cook 20 minutes. Afterwards, salt to taste.


Smash your garlics and put in your blender. Add your Roma tomatoes in halves and your habanero. Blend and then add salt to taste. You can always add a Jalapeno or Serrano for less heat.


Slice half a red onion into thin slices. Add ¼ cup of white vinegar and ¼ of a beet. Cover and microwave for 2 minutes. Take out, remove the beet and let it cool. I suppose there is some elaborate way to pickle them… but this works wonders when you need to do a garnish fast.


Heat up your tortilla and set in a plate. Add 2 tablespoons of nopales, then add avocado, salsa roja, queso fresco and finally a slice of pickled onion. Enjoy!