| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 fresh cactus pads, or 1 pint jar cactus shoots
- 1/2 cup green onion, chopped
- 1 cup tomato, chopped
- 1/4 cup cilantro leaves, chopped
- 1 fresh green jalapeno, stems and ribs removed and chopped
- 1 garlic clove, mashed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
Instructions
- Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
- Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
- In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 104 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
No need for oil. A nice helping of limes/lemons is all it needs. Keeps it authentic. A must to make it 5 star worthy is to add corn, queso fresco, and avocado. Divine! Pairs awesomely with red snapper or as a compliment to tilapia fish tacos. Leftovers are a great snack eaten with tortilla chips. You won’t be disappointed with these necessary modifications. Great meal during Lent.
Blanch the cactus in salted water for 3 minutes and then put into ice water until cold, then drain.
Put 2 large tomatillos, 1 small seeded jalapeño,olive oil and lime juice in a blender and blend until liquid. Pour in a bowl and add the cilantro, 2 large diced roma tomatoes, 2 large mexican green onions-diced, 2 Lg. cloves of garlic fine diced. Season with Salt, Pepper, tsp whole cumin seeds and 1/4 tsp cayenne pepper (or more if you like spicy). Refrigerate until cold. The more it sits and flavors meld the better it tastes.
I have never cooked with cactus before even though we have eaten it in restaurants many times. I followed the ingredient profile as I have never cooked with it. This was delicious. My husband loved it. I served it jasmine rice and brined then grilled salmon and halibut fillets. So simple but amazingly delicious. Will definitely make and serve with fish tacos, in a ceviche type dish etc.
Put 2 large tomatillos, 1 small seeded jalapeño,olive oil and lime juice in a blender and blend until liquid. Pour in a bowl and add the cilantro, 2 large diced roma tomatoes, 2 large mexican green onions-diced, 2 Lg. cloves of garlic fine diced. Season with Salt, Pepper, tsp whole cumin seeds and 1/4 tsp cayenne pepper (or more if you like spicy). Refrigerate until cold. The more it sits and flavors meld the better it tastes.
I have never cooked with cactus before even though we have eaten it in restaurants many times. I followed the ingredient profile as I have never cooked with it. This was delicious. My husband loved it. I served it jasmine rice and brined then grilled salmon and halibut fillets. So simple but amazingly delicious. Will definitely make and serve with fish tacos, in a ceviche type dish etc.
WE LOVE IT…….THANKS…….GRACIAS….. TIP…. JUST ADD 2 TSP OF TEQUILA…..WOOO……DELICIOSO…….