| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 298 | 14g | 2g | 40g |
| sugars | fibre | protein | salt |
| 5g | 9g | 6g | 0.9g |
Why I Love Mexican Vegan Nopales Tacos with Red Salsa and Avocado
In my culinary wanderings, I have discovered a new savor to savor. I present to you an exquisite Mexican delight – Vegan Nopales Tacos with Red Salsa and Avocado. This dish bursts with refreshing flavours, reminiscent of the expansive rolling hills and vast landscapes of my beloved Montana, but with a surprising Mexican twist. My roots may be grounded in gourmet versions of rancher’s cuisines and native traditions, but my spirit seeks excitement in the form of diverse and international delicacies.
Embracing the Mexican Flavor
The Vegan Nopales Tacos with Red Salsa and Avocado contain ingredients that paint a vibrant picture – the succulent Nopales (cactus paddles), the comforting neutrality of corn tortillas, the creamy luxury of ripe avocados, and the crunch of thinly sliced radishes, all harmoniously brought together by the punchy red salsa.
Mexican cuisine is often associated with intense flavors and vibrant colors, and this recipe is no exception. I learned the basics from famous Mexican chef Pati Jinich, whose take on traditional Mexican cuisine has heavily influenced many of my recipes including this one. If you love Mexican Carnitas or the famous Fish Tacos, you will find that this recipe takes you on a similar, albeit vegan, gastronomical journey.
Unveiling the Surprise: Nopales!
What propels this recipe into the realm of the extraordinary though, is the use of Nopales, or cactus paddles. This ingredient, carefully harvested and prepared, provides a unique texture that you simply can’t find in traditional vegetables. Here in Montana, we know a thing or two about unique, local ingredients – with our bison burgers, venison steaks, and huckleberry pies. These tacos, they’re our neighbors from the South sharing their strain of culinary brilliance with us.
The Vegan Nopales Tacos with Red Salsa and Avocado is more than just a recipe. It’s a feast for the senses. A crunchy, spicy, tangy delight that awakens the palate in a way few other dishes can.
Pair this with a zesty Margarita or a refreshing glass of Tamarind Iced Tea and you’ve got yourself a Mexican feast.
In my world of cooking and sharing, these Vegan Nopales Tacos with Red Salsa and Avocado stand as a testament to the power of culinary exploration. Here’s to reaching across borders, spice bins, and vegetable stands – for in the end, isn’t that what cooking is all about?
What You’ll Need
- 2 large pads of Nopales (cactus paddles)
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 12 corn tortillas
- 2 ripe avocados, sliced
- 1 large white onion, thinly sliced
- 1/2 cup of chopped fresh cilantro
- 1 lime, cut into wedges
- 1 cup of radishes, thinly sliced
- For the Red Salsa:
- 3 medium tomatoes
- 1/4 of a large onion
- 1 clove garlic
- 1 serrano pepper
- 1/2 cup of cilantro, chopped
- 1 tablespoon of lime juice
- Salt to taste
Method
Step One
Begin with making the red salsa. In a blender, combine 3 medium tomatoes, 1/4 of a large onion, 1 clove of garlic, 1 serrano pepper, 1/2 cup of chopped cilantro, 1 tablespoon of lime juice, and salt to taste. Blend until smooth and set aside.
Step Two
Move on to the nopales. Begin by cleaning the cactus paddles and removing any spines. Slice the nopales into thin strips.
Step Three
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced nopales to the pan, along with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Saute until the nopales are tender and have lost their slimy texture, approximately 15 to 20 minutes.
Step Four
While the nopales are cooking, prepare the taco fillings. Thinly slice 1 large white onion, 1 cup of radishes, and 2 ripe avocados. Cut a lime into wedges and set aside.
Step Five
Warm the 12 corn tortillas in a dry skillet over medium heat until pliable. This should take about 30 seconds per side.
Step Six
Assemble the tacos by spreading the cooked nopales on each tortilla. Top with the sliced avocado, onion, and radishes. Garnish with chopped fresh cilantro and a squeeze of lime. Serve each taco with a generous spoonful of the red salsa. Enjoy your Vegan Nopales Tacos with Red Salsa and Avocado!
