Egg Tacos with Cactus (Nopalito con Huevo)

    Nopalitos con Huevo
    Melissa Guerra

    Scrambling a few diced pieces of cactus into a breakfast taco is a great way to introduce your friends to nopalitos. Similar in taste to green beans, nopalitos add just a touch of intrigue to your morning. Loaded with vitamin C, beta-carotene, fiber, magnesium and calcium, eating cactus is good for you. Add a couple of chopped Serrano chiles to this recipe for a revved up morning taco.

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    Ingredients
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    1/2
    cup
    chopped nopalitos, either fresh or jarred, drained
    1
    tablespoon
    vegetable oil
    2
    tablespoons
    chopped onion
    1/2
    roma tomato, chopped
    4
    eggs
    *
    salt and pepper to taste
    Directions
    Step 1
    If you are using fresh nopalitos, place them in a 1 quart saucepan, cover with water, and boil for about 7 minutes. Once they have turned to a drab green color, remove the nopalitos from the heat, and drain the water. If you are using jarred nopalitos, skip cooking them, and simply drain before using.
    Step 2
    Heat the vegetable oil over medium heat in an 8” skillet. Add the onion and sauté until the onion is translucent, about a minute. Add the nopalitos, and sauté for another 2 minutes. Add the tomato, season with salt and pepper, and allow to simmer for about 2 minutes, until the tomatoes have become soft. Set aside.
    Step 3
    In a separate bowl, scramble the eggs. Pour the eggs into the hot skillet, stirring well. Once the eggs are cooked, spoon the mixture into hot flour tortillas, top with nopalitos and serve.
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    2
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    10 mins
    Prep Time: 
    5 mins
    Cook Time: 
    5 mins
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    The base number of servings for this recipe is 2
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