Nopales and Pico de Gallo Tacos

local_grocery_store Ingredients

• 4 cactus paddles (nopales), cleaned and diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 1 cup pico de gallo

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat. Add the diced nopales and garlic and cook until tender, about 10 minutes.
2. 2.Add the cumin, paprika, salt, and black pepper to the skillet and stir to combine. Cook for an additional 2 minutes.
3. 3.Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side.
4. 4.Assemble the tacos by placing a spoonful of the nopales mixture on each tortilla and topping with pico de gallo.

lightbulb_outline Tips

• chevron_rightBe sure to wear gloves when cleaning the cactus paddles to avoid getting pricked by the spines.
• chevron_rightIf you can't find fresh nopales, you can use canned instead.