Simple Nopales Tacos with Cotija Cheese (Cactus Paddle Tacos)
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Cooking tools:
- Gloves
- Filet knife
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Plate
Ingredients
- 5–6 fresh, young, green cactus paddles (about 1 ½ lbs)
- 2 tablespoons vegetable oil (divided)
- salt
- black pepper
- ½ large onion (peeled and cut into ½” dice)
- 2–3 fresh jalapeños (stemmed, halved, seeded, and cut into ½” dice)
- ½ teaspoon cumin seeds
- ¼ teaspoon crushed red pepper flakes
- 10–12 (4‑inch) tortillas (warmed before using)
- crumbled cotija cheese (to taste)
- cilantro leaves (to taste)
- lime wedges (optional)
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