1 nopale cactus (thorns removed)
1 cup panko bread crumbs
2 egg whites (or 6 tbsp. cashew cream to make vegan)
½ tsp. cumin
¼ tsp. cayenne pepper
3 tbsp. coconut flour
salt and pepper to taste
Avocado Dipping Sauce
1 ripe avocado
2 tbsp. sour cream (or cashew cream to make vegan)
2 tbsp. mayonnaise (or veganaise)
¼ tsp. garlic powder
¼ tsp. onion powder
juice from ½ lime
1 tsp. fresh dill
salt and pepper to taste

Preheat oven to 375. Grease a cookie sheet with cooking oil, set aside.

In a large bowl combine panko, cumin, and cayenne pepper. Place egg whites in a separate small bowl (or cashew cream if making the vegan variety). In a third bowl add coconut flour, salt and pepper.

Slice cactus into long strips, about half an inch wide. Dip cactus strips into the egg whites (or cashew cream) and then coat them with the coconut flour mixture.

Return cactus strips to the egg whites (or cashew cream) and then coat them with the panko bread crumbs.

Place on prepared cookie sheet. Bake for 20 minutes, turning halfway through.

In the meantime prepare the sauce. Combine all ingredients in a food processor and pulse until smooth. Refrigerate until ready to serve. To keep the avocado from going brown, place the pit in the center of the sauce.

Serve immediately.