Nopal & Carne Asada Tacos

• 1 ½ lbs skirt steak, cut into ¼“ cubes
• 1 lime, juiced
• 2 tbsp Chosen Foods Avocado Oil
• 1 tsp garlic powder
• 1 tsp salt, divided into halves
• 3 nopal cactus leaves
• ½ medium white onion, diced small
• 2 Roma tomatoes
• ½ serrano pepper, minced
• ¼ bunch cilantro, washed and chopped
• 12 small corn tortillas
• 1 large avocado

1. Cut down skirt steak into cubes and place it in a medium bowl. Add lime juice, avocado oil, garlic powder, and ½ teaspoon salt. Toss until evenly coated, then cover and refrigerate while you prepare the nopales.
2. Carefully remove the spines of the cactus pads with a sharp paring knife. Then cut the pads into small cubes or slices, whichever you prefer. Dice half of the onion and sauté it with the nopales in a dry skillet. Sprinkle with salt and cover.
3. Cook for 5 minutes, stirring every 1-2 minutes. The nopales will ooze natural slime, but it cooks off in the process. Cover and cook for another 2-3 minutes, stirring as usual, until the cactus is fully cooked and no longer slimy.
4. Place the cooked nopales in a medium bowl and add the diced tomatoes, minced serranos, and chopped cilantro. Drizzle everything with more fresh lime juice and a touch of avocado oil, then toss to coat. Refrigerate while you cook the carne asada.
5. Set a hard bottom skillet or cast iron pan over high heat and spray with avocado oil. Cook the marinated steak for 3-5 minutes to your preferred doneness.
6. Heat the corn tortillas in a dry pan (or a gas stove for extra charing).
7. To assemble the tacos, fill each tortilla with carne asada, nopales, and a slice of avocado. Enjoy!
   
   

Nopales Tacos with Carne Asada Recipe

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

30 Minute Meals or Less

Servings

4

Cook Time

30

As you might imagine, the American southwest is abundant in cactus. One particular type of cactus, known as nopal, prickly pear cactus, or opuntia, has long been a staple food for native peoples. It appears frequently in Mexican and Central American cuisine, providing tons of vitamin C, fiber, antioxidants, and a mild, tangy flavor. With this adventurous recipe, you’ll learn how to transform fresh cactus pads into a healthy ingredient most palettes will love. We’ve used our nopales as a delicious topping for tacos filled with grilled flank steak, tomato, and avocado. Enjoy the journey!Author: Chosen Foods

Ingredients

• 1 ½ lbs skirt steak, cut into ¼“ cubes
• 1 lime, juiced
• 2 tbsp Chosen Foods Avocado Oil
• 1 tsp garlic powder
• 1 tsp salt, divided into halves
• 3 nopal cactus leaves
• ½ medium white onion, diced small
• 2 Roma tomatoes
• ½ serrano pepper, minced
• ¼ bunch cilantro, washed and chopped
• 12 small corn tortillas
• 1 large avocado

Directions

1. Cut down skirt steak into cubes and place it in a medium bowl. Add lime juice, avocado oil, garlic powder, and ½ teaspoon salt. Toss until evenly coated, then cover and refrigerate while you prepare the nopales.
2. Carefully remove the spines of the cactus pads with a sharp paring knife. Then cut the pads into small cubes or slices, whichever you prefer. Dice half of the onion and sauté it with the nopales in a dry skillet. Sprinkle with salt and cover.
3. Cook for 5 minutes, stirring every 1-2 minutes. The nopales will ooze natural slime, but it cooks off in the process. Cover and cook for another 2-3 minutes, stirring as usual, until the cactus is fully cooked and no longer slimy.
4. Place the cooked nopales in a medium bowl and add the diced tomatoes, minced serranos, and chopped cilantro. Drizzle everything with more fresh lime juice and a touch of avocado oil, then toss to coat. Refrigerate while you cook the carne asada.
5. Set a hard bottom skillet or cast iron pan over high heat and spray with avocado oil. Cook the marinated steak for 3-5 minutes to your preferred doneness.
6. Heat the corn tortillas in a dry pan (or a gas stove for extra charing).
7. To assemble the tacos, fill each tortilla with carne asada, nopales, and a slice of avocado. Enjoy!