Fermented Cactus Tacos with Blue Cheese Drizzle Recipe
Discover how to make tangy fermented cactus tacos with a creamy blue cheese drizzle. This unique recipe offers a flavorful twist and gut-friendly probiotics!
Equipment
- 1 Cutting Board (for slicing cactus)
- 1 Jar (for fermenting cactus)
- 1 Pan (for warming tortillas)
- 1 Spoon (for stirring blue cheese drizzle)
Ingredients
For the Fermented Cactus
- 1 cup fresh cactus paddles cleaned and sliced
- 1 tbsp salt
- 1 cup water
- 1 clove garlic optional, for flavor
For the Tacos
- 8 corn tortillas
- 1 cup black beans cooked
- ½ cup crumbled blue cheese
- Fresh cilantro for garnish
- Lime wedges for garnish
For the Blue Cheese Drizzle
- ½ cup sour cream
- ¼ cup crumbled blue cheese
- 1 tsp lemon juice
- Pinch of salt and pepper
Instructions
- Ferment the Cactus:
- Clean and slice the cactus paddles. Add them to a jar with salt and water (and garlic, if desired). Cover loosely and let sit for 3-5 days at room temperature to ferment.
- Make the Blue Cheese Drizzle:
- Mix sour cream, crumbled blue cheese, lemon juice, salt, and pepper until smooth. Set aside in the fridge.
- Prepare the Tacos:
- Warm tortillas in a pan. Add black beans, fermented cactus, and cilantro to each taco. Drizzle with the blue cheese sauce and serve with lime wedges.
Notes
Fermenting the cactus adds a tangy flavor that pairs perfectly with the creamy blue cheese. You can substitute fresh or canned cactus if you're short on time!