Crispy  panko taco

1 nopale cactus paddle

6 tablespoons cashew cream

3 tablespoons flour

1 cup panko breadcrumbs 

1/4 teaspoon cumin

1/4 teaspoon cayenne

1 avocado

2 tablespoons cashew cream

2 tablespoons nayonaise

juice from 1 lime

1 clove garlic

salt and pepper

Red cabbage, sliced

Corn tortillas

Preheat the oven to 375F.

Clean the thorns off of the cactus and slice into roughly 1/2 inch by 4 inch strips

  1. Set up a breading station in 3 shallow bowls:

    1. Cashew cream

    2. Flour, with a few shakes of salt and pepper

    3. Panko bread crumbs with cumin and cayenne

  2. Bring the cactus through the breading station in the following order: cashew cream, flour, cashew cream, and finally bread crumbs.

  3. Once breaded, transfer to oiled baking sheet and place in the oven for 20 minutes, flipping halfway through. 

  4. While the nopales are baking, prepare the avocado cream by placing the avocado, cashew cream, mayonaise, lime juice, and garlic in a blender and blend until smooth and then add salt and pepper to taste.

  5. Assemble the tacos with the cactus, cabbage, and drizzle with the avocado cream (I threw on some tomatoes as an after thought too).