![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/01\/NOPALES-and-ROASTED-CORN-TACOS-WITH-LIME-CREMA-COTIJA-AVOCADO-CILANTRO.jpg\")
<\/a><\/p>\n4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)<\/p>\n
1\/4 yellow onion, thinly sliced<\/p>\n
1 jalape\u00c3\u00b1o or serrano pepper, diced<\/p>\n
1\/4 C. fresh cilantro leaves<\/p>\n
flaky salt to taste<\/p>\n
<\/p>\n
1 1\/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)<\/p>\n
1 T. neutral cooking oil (we use avocado oil)<\/p>\n
8-10 corn tortillas<\/p>\n
1 C. shredded jack or cheddar cheese<\/p>\n
1\/2 C. sour cream mixed with juice of 1\/2 lime<\/p>\n
1 avocado, cut into slices<\/p>\n
crumbled cotija cheese<\/p>\n
fresh cilantro leaves & lime wedges for serving<\/p>\n
<\/p>\n
Add boiled, cooled & dried cactus with sliced onion, jalape\u00c3\u00b1o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through – turn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1\/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.<\/p>\n
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Nopales and Roasted Corn Tacos 4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above) 1\/4 yellow onion, thinly sliced 1 jalape\u00c3\u00b1o or serrano pepper, diced 1\/4 C. fresh cilantro leaves flaky salt to taste 1 1\/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen) 1 T. neutral cooking oil (we use avocado oil) 8-10 corn tortillas 1 C. shredded jack or cheddar cheese 1\/2 C. sour cream…<\/p>\n