When I saw cactus in season at Whole Foods Market I knew I wanted to try a new taco flavor combination. Cactus, also called nopal, is promoted for treating diabetes, high cholesterol, obesity and hangovers. It is also touted for its antiviral and anti-inflammatory properties. I roasted the cactus with corn and jalapeños then topped with avocado, pico de gallo, and lime-cilantro slaw.
Cactus and Roasted Corn Tacos
2-4 cactus leaves, sliced about 1/2 inch thick
1-2 ears of corn
2 jalapeños, sliced vertical
Extra virgin olive oil
Sat, to taste
Pico de gallo
Lime-cilantro slaw, cabbage chopped thin with fresh lime juice squeezed on top and sprinkled with salt and cilantro
Preheat oven to 425. Toss cactus leaves, corn, and jalapeños in olive oil and salt to taste.
Roast veggies for 10-12 minutes, check at 8 minutes to make sure they are cooking evenly and stir if needed.
Once veggies are slightly golden, remove from oven.
Plate tacos on tortillas by layering cactus strips, roasted corn, and jalapeños. Top with pico de gallo, avocado, and salt. Serve.