Grilled Cactus Tacos with Beans and Salsa Roja
- Yields: 2 Servings
- Cook time: 6 minutes
- Prep time: 10 minutes
This is a super easy, affordable meal for anyone to make! I grew up eating cactus very often with my family and so I always feel so nostalgic when I eat it. My family always keeps a large cactus garden whether here in Georgia or in Guanajuato. We find ourselves rooted through it.
- 3 cactus paddles
- 4–6 tortillas
- 2 large tomatoes
- 1 small onion
- 6 cloves of garlic
- 1 lime
- 1 bundle of cilantro
- 2 morita peppers
- 2 jalapeño peppers
- Grill 3 cactus paddles on the grill. While the coals are still medium-high heat, grill each side for 1.5–2 minutes. A nice char mark is desired, and you are looking for color of the cactus to go from a bright green to a turtle green. Chop your cactus into bite sizes; be sure to season each side with salt and set aside.
- Make the salsa. Place the tomato, pepper, and onion on the grill and cook each side for 1–2 minutes (or until the peppers and tomatoes are blistered and onion has some charred marks). With a blender or molcajete, blend all the salsa ingredients together. Season with salt.
- Heat up tortillas on grill, layer with chopped cactus paddles and salsa.
- Credit: Recipe created by Chef Maricela Vega behalf of Kingsford