All GREEN Grilled Zucchini Tacos

Second in a Series of Superiores Tacos Vegetarianos

green tacos

All GREEN Grilled Zucchini Tacos
Prickly Pear Cactus Tortillas
Butter Lettuce, Avocado, Shredded Green Cabbage, Cilantro, Serrano Chile
Lime Garlic Cilantro Sauce

The inspiration for these tacos came during a trip to the farmers’ market. One booth was featuring something I had never seen before, namely Prickly Pear Cactus Tortillas. Whether it be at the farmers’ market or ethnic local grocery stores, if I see something I haven’t tried before, it usually ends up in my cart. And many of those unique or interesting ingredients find a home here on Taste With The Eyes.

These green tortillas are made with organic nopal mixed with stone ground whole white corn kernels, water, lime, and vegetable plant extract. Two tortillas supply 100 calories, 3 g fiber and no cholesterol. I can’t say that they taste like nopalitos. If I close my eyes I’m not sure I could pinpoint the difference from other good corn tortillas, but I sure do love the color.

So now that I have a package of tortillas de nopal in my shopping bag, what shall I make with them?
The answer was all around me.

 farmers’ market + green tortillas = all GREEN tacos

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Grilled Nopalitos, Caper Cumin Aioli

grilled nopalitos
Grilled Nopalitos, Olive Oil, Sea Salt
Mexican Lime, Cilantro
Caper Cumin Aioli

Tired of grilled artichokes? No, neither am I.

I wasn’t looking for a surrogate but I found grilled nopalitos do bring something muy diferente a la mesa. Some think the flavor is reminiscent of green beans. But they must be talking about boiled nopalitos because grilled cactus paddle tastes a lot like a lemony grilled artichoke. So in the interest of continued summer grilling and using more interesting ingredients, I’m serving grilled nopalitos.

caper cumin aioli

And since artichoke and mayonnaise are one heck of a duo, I serve these with a caper cumin aioli. Each guest helps themselves to a paddle, a half-lime, some cilantro leaves, and a little ramekin of aioli. The best way to eat these nopalitos is with a knife and fork. Squeeze lime juice over the paddle. Slice one of the “fingers” into a bite-sized piece, add a couple cilantro leaves, and dip in to the aioli. Muy Delicioso.

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