5.0 – 1 reviews • Latin American Recipes
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
1 hr |
| Yield: |
6 servings |
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
1 hr |
| Yield: |
6 servings |
Ingredients
- 2 cups raw cashew pieces
- 1 1/2 cups olive oil
- 1 cup tamari
- Juice of 2 limes
- 4 tomatoes, small-diced
- 2 jalapenos, finely chopped
- 1 yellow or white onion, small-diced
- 1 bunch cilantro, finely chopped
- Juice of 4 limes
- Kosher salt and freshly ground black pepper
- 4 cleaned raw cactus pads (2 1/2 to 3 pounds) (see Cook’s Note)
- Kosher salt
- 6 tablespoons vegetable oil
- 12 corn tortillas (soft or hard-shell)
- 1 small head cabbage, cut into thin julienne strips
- Watercress sprigs, for garnish
Instructions
- For the Korean sauce: Add the cashews, 2 cups water, olive oil, tamari and lime juice to a blender. Blend on high speed for 2 minutes, until smooth.
- For the fresh salsa: In a mixing bowl, combine the tomatoes, jalapenos, onions, cilantro lime juice, 1 tablespoon salt and 1 teaspoon black pepper. Mix well.
- For the cactus: Fill a medium soup pot halfway with water and bring to a boil. Add the cactus, lower the heat to medium low and cook for 15 minutes. Turn off the heat, add 1 tablespoon salt and let sit for 5 minutes. Drain the cactus; when cool enough to handle, cut into dice.
- Heat the oil in a large skillet over medium-high heat. Add the cactus and cook undisturbed until golden, about 3 minutes. Stir and cook for 2 more minutes, until light golden all over.
- Stir 2 tablespoons of the Korean sauce into the skillet; let cook for 1 minute.
- For the tacos: Divide the cactus mixture among the tortillas. Top each with some cabbage and 1 tablespoon of the fresh salsa. Garnish with watercress and serve.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1072 |
| Total Fat |
90 g |
| Saturated Fat |
12 g |
| Carbohydrates |
59 g |
| Dietary Fiber |
12 g |
| Sugar |
12 g |
| Protein |
20 g |
| Cholesterol |
0 mg |
| Sodium |
2741 mg |
| Serving Size |
1 of 6 servings |
| Calories |
1072 |
| Total Fat |
90 g |
| Saturated Fat |
12 g |
| Carbohydrates |
59 g |
| Dietary Fiber |
12 g |
| Sugar |
12 g |
| Protein |
20 g |
| Cholesterol |
0 mg |
| Sodium |
2741 mg |
