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Entree
Mexican
12 tacos
5 minutes
10 minutes
4 Roma Tomatoes - diced small
1/2 Melissa’s Perfect Sweet Onion - diced small
2 cloves Melissa’s Peeled Garlic - minced
2 Serrano Peppers - minced
1 teaspoon Ground Cumin
1 teaspoon Mexican Oregano
1/2 bunch Melissa’s Fresh Cilantro - chopped
1 Lime - juiced
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly ground Pepper
12 Corn Tortillas
3 Avocados - peeled; seeded; sliced
2 Limes - cut into wedges
1/2 cup Cotija Cheese - crumbled
Prepare a hot grill.
In a bowl, mix together the tomatoes and the next 9 ingredients. Set aside.
Place the nopales on the grill and cook until you get nice grill marks on both sides and the paddles are cooked through, about 3 minutes per side. Remove from the grill and slice them into strips.
To assemble the tacos, heat a tortilla on the grill. Top it with some nopales, the fresh salsa, avocado slices, a squeeze of lime and a sprinkle of the cheese. Repeat for the remaining tortillas.
