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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By RMarieT
Houston, Tx
on March 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By VC-CateringPerf...
Manteca, CA
on May 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cjm9811_12638363
houston, 83
on February 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WE LOVE IT.......THANKS.......GRACIAS..... TIP.... JUST ADD 2 TSP OF TEQUILA.....WOOO......DELICIOSO.......
Read all 3 reviews