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 jalapeno 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