| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 25g | 6g | 52g |
| sugars | fibre | protein | salt |
| 9g | 12g | 11g | 1.2g |
Why I Love Mexican Grilled Cactus Vegan Tacos
There’s a sense of familiarity and comfort about Midwestern cooking that instantly draws me in. But take a moment and picture this: smooth, charred slices of cactus paddles wrapped in warm corn tortillas, with the perfect blend of creamy avocados, tangy lime juice, spicy jalapenos, and the delightful crunch of fresh veggies. Oh yes, I’m talking about the marvelously unique and utterly delicious Grilled Cactus Vegan Tacos. This recipe is not only a celebration of my continuous culinary experimentations but also my growing appreciation for international flavours, most notably Mexican.
Finding Inspiration Beyond Borders
Although I take great pride in drawing from my Nebraskan roots to create tantalising fare, I also believe in the magic of stepping out of one’s comfort zone. Inspiration is indeed a mysterious guest and, in my case, often arrives unannounced. So one day, my culinary journey led me to a magnificent recipe by renowned chef, Rick Bayless, king of Mexican kitchens. The stunning fusion of flavours in his dish motivated me to delve deeper into exploring different cuisines, resulting in these eye-popping, palate-pleasing Grilled Cactus Vegan Tacos.
Comfort Food with a Twist
So, what makes these tacos so special? For starters, the cactus paddles. Unlike most traditional ingredients, cactus offers a unique yet delightful texture, and a vibrantly green and slightly tangy taste that beautifully contrasts the other ingredients. Plus, emerging research has shown that the humble cactus is a highly nutritious plant, packed with fiber and antioxidants. Simply put, these Grilled Cactus Vegan Tacos make an impressive, vegan-friendly treat that’s not just mesmerising in taste, but also high on the health quotient.
And of course, there’s the unmistakable Midwestern element, subtly playing out in the recipe through the use of corn – a notable nod to my rural heritage. In these tacos, I’ve combined corn kernels with cherry tomatoes and bell peppers, bringing a dash of farm-fresh goodness and a vibrant pop of color.
There you have it – a splendid harmonious blend of familiar and unfamiliar, tradition and innovation, comfort and curiosity – a feast for the senses, and a testimony to the power of culinary creativity. Rotating between the charm of hearty stews and the seduction of such exotic dishes like Grilled Cactus Vegan Tacos, I hope to bring a truly unique and inspiring gastronomic journey to your table.
So get your taste buds ready and prepare to embark on an adventure with these Grilled Cactus Vegan Tacos. They’re not just a meal, it’s an experience well worth savoring.
What You’ll Need
- 12 small corn tortillas
- 6 medium-sized cactus paddles, thoroughly cleaned and thorns removed
- 1 tablespoon olive oil
- Salt, to taste
- 1 red onion, sliced thinly
- 2 cups of cherry tomatoes, halved
- 1 cup of corn kernels
- 1 orange bell pepper, diced
- 2 jalapeno peppers, seeds removed and minced
- 2 cloves of garlic, minced
- 1 cup of fresh cilantro, chopped
- 1 lime, juiced
- 2 avocados, peeled and sliced
- 1 cup of vegan sour cream, for serving
- 1 cup of vegan cheese, shredded, for serving
- Hot sauce, to taste, for serving
Method
Step One
Preheat your grill on medium-high heat. Brush the cactus paddles with olive oil and then lightly sprinkle salt over each paddle. Place them on the grill, cooking each side for about 5-7 minutes, or until they are slightly charred and tender.
Step Two
In a large pan over medium heat, add a tablespoon of olive oil. Once heated, add the thinly sliced red onion, halved cherry tomatoes, corn kernels, diced bell pepper, minced jalapeno pepper and minced garlic. Cook for about 8-10 minutes, until the veggies are tender and slightly caramelized.
Step Three
Make the salsa by mixing the cooked veggies, fresh chopped cilantro and the lime juice. Add salt to taste. Set it aside for later use.
Step Four
After the cactus paddles are grilled and cooled enough to touch, cut them into strips.
Step Five
Heat the small corn tortillas on the grill for about 30 seconds on each side, then set them aside on a serving plate.
Step Six
To assemble the tacos, take a heated tortilla and layer it with the grilled cactus strips, the veggie salsa, and a few slices of avocado. Repeat with the remaining tortillas.
Step Seven
Garnish each taco with vegan sour cream, vegan cheese, and hot sauce to taste.
Step Eight
Serve immediately and enjoy your healthy, satisfying Grilled Cactus Vegan Tacos!
