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Ingredients
- 1 can (28 oz) of Nopalitos (Embasa Tender Cactus)
- 1 sm Onion, minced
- 2 x Tomatoes, peeled, diced and fried
- 1/4 c. Cilantro, minced
- 1/4 c. Extra virgin olive oil
- 1 x Lemon , juice of
- 3 Tbsp. Vinegar
- 2 tsp Oregano
- 1 dsh Salt and pepper
- 1/2 c. Crushed Feta cheese
- 1 c. Minced pork rind
Directions
- I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a dollar a 1 lb 12 oz can (794 g to the english-units-impaired) last spring. The taste is quite reminiscent of okra or possibly green beans, especially in the following salad from the Embasa can:
- Rinse and drain the cactus. Combine the cactus with the onion, tomato, cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour ingredients into a large salad bowl and sprinkle minced pork rind over it.
- Garnish with tomato and cilantro adn serve. Add in warm peppers if you like.
- This salad makes an excellent taco filling, too.
- I can't vouch for the taco filling, but the salad accompanies a Mexican style meal very well.
- There are some opuntia growing in Ozark glades south of St. Louis, MO, but they are small. There are awesome (though a bit moth-eaten) ones on the road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit tough and would not do in the salad; the can label says it contains "Tender Cactus Nopalitos!"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 542g | |
| Calories 774 | |
| Calories from Fat 625 | 81% |
| Total Fat 70.88g | 89% |
| Saturated Fat 18.84g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1014mg | 42% |
| Potassium 904mg | 26% |
| Total Carbs 24.21g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.88g | 9% |
| Protein 14.35g | 23% |
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