Beef and Cactus Tacos
Tender beef and tangy cactus strips piled into warm tortillas with fresh lettuce, tomatoes, and onions. A quick, flavorful weeknight taco night.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 cup nopales (cactus paddles), cleaned and sliced
- 8 corn tortillas
- 2 cups romaine lettuce, shredded
- 1 cup tomatoes, diced
- 0.5 cup red onion, thinly sliced
- 1 lime, cut into wedges
- 2 tbsp olive oil
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the 1 lb beef sirloin and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
- 2
In the same skillet, add remaining 1 tbsp olive oil and the 1 cup nopales. Cook over medium-high until they are tender and slightly charred, about 5 minutes. Season with salt.
- 3
Warm the 8 corn tortillas in a dry skillet or microwave until soft and pliable, about 30 seconds per side.
- 4
Fill each tortilla with the cooked beef and nopales. Top with shredded lettuce, diced tomatoes, and red onion.
- 5
Serve with lime wedges for squeezing over the tacos. Add chopped cilantro or hot sauce if you like.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Serving plate
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