Crispy Cactus Tacos
Crispy baked strips of cactus, black bean corn salsa and avocado cream sauce create the most delicious, vegetarian cactus tacos! Known as Nopales Tacos in Spanish, this unique taco recipe is sure to impress your friends and family!
Ingredients
Crispy Cactus Tacos
- 30 ounce jar cactus strips
- 2 eggs
- ¼ cup hot sauce
- 2 tablespoons taco seasoning
- 1 cup panko breadcrumbs
- 8 corn tortillas
Creamy Avocado Sauce
- 2 avocados
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons fresh cilantro
Toppings
- 1 cup black bean corn relish, click link for recipe
- ¼ cup queso fresco, crumbled
- 2 tablespoons fresh cilantro, chopped
Instructions
Crispy Baked Cactus Strips
- Using a mesh strainer, drain the cactus from the jar, then place the cactus strips on a cutting board and pat dry with a paper towel.
- In a shallow bowl, whisk the eggs and hot sauce together.
- In another shallow bowl, combine the taco seasoning and panko breadcrumbs.
- Bread the cactus by first dipping it in the hot sauce and egg mixture, then dredging it through the seasoned breadcrumbs.
- Once coated in the breadcrumbs, place the cactus strips on an oiled wire rack on top of a baking sheet.
- Once all of the cactus is breaded, turn the broiler on to high.
- Place the baking sheet of cactus in the middle rack of the oven for 7-10 minutes, or until the breading on the cactus is crispy.
Creamy Avocado Sauce
- Place avocados, lime juice and cilantro in a blender.
- Blend until creamy.
- If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.
Tacos
- Prepare the tacos by warming the tortillas on the stove, in the oven or in the microwave.
- Add 6-8 strips of crispy cactus to each tortilla.
- Top with the black bean corn relish, a drizzle of creamy avocado sauce, crumbled queso fresco and fresh cilantro.
Notes
- Always keep an eye on the cactus while it's under the broiler. Oven broiler temperatures vary, so be sure you're checking it every 30-60 seconds to make sure that it does not burn. The cactus is ready to come out of the oven when it's golden brown and crispy.
- To make this recipe gluten free, substitute the panko breadcrumbs with gluten free breadcrumbs or rice chex cereal ground in a food processor. Always make sure the hot sauce used is gluten free and serve the tacos in corn tortillas.
- To make this recipe vegan, use use a plant-based egg replacement, such as JUST Egg, instead of the egg and omit the cheese topping.
Nutrition Facts
Calories 235kcal (12%)Carbohydrates 30g (10%)Protein 8g (16%)Fat 11g (17%)Saturated Fat 2g (10%)Cholesterol 44mg (15%)Sodium 432mg (18%)Potassium 671mg (19%)Fiber 9g (36%)Sugar 3g (3%)Vitamin A 744mg (15%)Vitamin C 23mg (28%)Calcium 247mg (25%)Iron 2mg (11%)
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