Cactus tacos with homemade corn tortillas

By Luis Valenzuela
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A creative take on a classic Mexican dinner.



Tacos de nopal:

  • 2 cactus
  • 1 tablespoon olive oil
  • 4 green tomatillos, blended
  • 2 avocados, blended
  • 1 bunch cilantro, blended
  • 1/2 cup lime juice, blended
  • 1/2 cup water, blended
  • 250 grams queso cotija (feta cheese)
  • Salt and pepper, to taste

Corn tortillas:

  • 2 cups Maseca masa
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon vegetable oil
  • 1 1/2 cups warm water


For the tacos:

  1. Clean and cut cactus in long strips. Cook with olive oil and add salt and pepper to taste.
  2. For the green salsa, blend the rest of the ingredients, adjust seasoning and consistency. 
  3. Assemble the tacos and add cheese to finish.

For the tortillas:

  1. Whisk masa and salt in a medium bowl, add water and knead the dough until everything comes toter in a springy and highly firm way.
  2. Roll into small balls and press the on the tortilla press.
  3. Heat up skillet and cook tortillas for two or three minutes per side.


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