# What You'll Need:
→ Vegetables
01 - 2 cups fresh cactus paddles (nopales), cleaned and sliced
02 - 1 medium red onion, thinly sliced
03 - 1 red bell pepper, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, sliced
06 - 1 lime, cut into wedges
→ Spices & Aromatics
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and diced (optional)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - Salt and black pepper, to taste
12 - 2 tablespoons fresh cilantro, chopped
→ For Serving
13 - 8 small corn tortillas (gluten-free) or flour tortillas
14 - ½ cup crumbled queso fresco or feta (omit for vegan)
15 - ½ cup sour cream or dairy-free alternative
16 - ½ cup salsa verde or pico de gallo
→ Cooking
17 - 2 tablespoons olive oil
# Method Steps:
01 - Rinse nopales under cold water, remove spines and rough edges, then slice into strips.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cactus paddles with a pinch of salt and sauté for 8 to 10 minutes until tender and slime dissipates. Remove and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Sauté red onion, bell pepper, jalapeño, and garlic for 5 to 6 minutes until softened.
04 - Return cooked nopales to skillet, season with cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 more minutes.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in a low oven until pliable.
06 - Arrange sautéed cactus mixture, cherry tomatoes, avocado slices, lime wedges, queso fresco, sour cream, salsa, and cilantro on a large serving board.
07 - Serve tortillas alongside the platter to assemble individual tacos at the table.
