I want to start by saying I want to take full advantage of the zuccini flower season, and just because it will probably be over soon I couldn't help but go back to Chinatown and look for them once again!.. And I did find them! I bought myself 12 bunches just so I could make more of the Zuccini Flower Tacos.. really please do that recipe you won't regret it!!..
Today I pair these Zuccini Flower Tacos with Tacos de Nopal (mexican cactus), Yes, if you properly clean them you can eat them.. and they are so good! There are some people like my Chaparrito that don't like the texture of Nopales as they are kind of slimy. But I don't care, I grew up eating them and in Mexico they are very popular. They are the perfect dish for a hot day, as you can eat them cold in salads, just add a couple of tomates, lemon and salt and you've got yourself a very healthy meal. The only place I've found them in Toronto is at Perola's Market. Seriously if you are looking for real mexican go to Perola at Kensington market.
Ingredients:
4 Nopales
1 tbsp Olive Oil
Juice of 1 Lime1 tbsp Olive Oil
Cilantro
Salt
Directions:
Before cooking the Nopales make sure they don't have any prickles, and if they do remove them with your knife. Once clean, cook them over a high heat pan with the oil. Cook the nopales on both sides until tender and the green colour becomes opaque. Let them cool down and slice. Mix with salt, cilantro and lemon juice.
Eat them with fresh Corn Tortillas or on it's own with tomatoes.
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I'm the first to leave a comment about nopales. They are divine! Growing up, we'd go out to the country and pick them. Yes, you can use a knife to remove the "prickles" but I distinctly remember using a pair of pleirs too - kind of like using tweezers to get out splinters. The texture is something between a cooked green bean and okra - wet with a little firmness and the taste is earthy and green. We ate a lot of nopales and egg tacos.
ReplyDeleteHope you had a great summer. It's been awhile.
This is amazing! I`ve never knew that this can be eaten!
ReplyDeleteThat cactus looks good! The cilantro, so nice:)
ReplyDeleteI am a taco addict and I love the sound of this combination! Also, cheers to you for being so creative and for cooking with unusual ingredients. So inspiring!
ReplyDeleteThis looks very interesting. I've seen nopales at the farmer's market in San Francisco, but was afraid to purchase them. Now I'm very curious. I will have to try this recipe.
ReplyDeleteWhat a great idea! Beautiful snaps!
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