Grilled Nopalitos and Green Onion Tacos

April 27, 2009

Grilled Nopalitos and Green Onion Tacos

Sara Jones, Tucson CSA

Grilled cactus tends to be less ‘gummy’ than boiled or
steamed cactus. If you are squeamish about the gummy factor,
then this is the way to go. Plus, the slight burn on the green
onions and cactus makes the dish more complex and delicious.

1 bunch green onions
2-4 cactus pads
1 tablespoon oil
1 tablespoon balsamic or red wine vinegar
1 teaspoon ground oregano
1 teaspoon chile flakes
Salt and pepper to taste
6 corn tortillas
Goat cheese or other mild white cheese

Mix together oil, vinegar, chile, oregano and salt and pepper.
Rub mixture over onions and cactus and let marinate while grill
heats. When grill is hot place pads and green onions over an
area with medium high heat. After three minutes remove onions
and flip cactus pads. Cook pads until beginning to brown and
slightly charred around edges. Remove from grill and slice into
long strips. Serve wrapped in tortilla with green onions and

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