Celebrate Sunny Days With Prickly Pear Margaritas + Cactus Tacos
Cacti are so hot right now, and we are 100 percent on board! We’ve brought you everything from cacti apartment decor with pillows and chairs to cactus-inspired fashion. Today we bring you cactus in edible form, a traditional Mexican dish — nopales tacos. I’ve tried them before in restaurants but had never prepared cactus myself. Surprisingly to me, it was easy and delicious! I paired these babies with prickly pear margaritas, for a cacti-filled meal.
- 3 cactus pads
- 1 lime
- 1 tomato
- 1 head purple cabbage
- 1 Tablespoon olive oil
- queso fresco
- corn tortillas
Begin by removing the spines of the cactus pads and trimming the outside edges of the pads.
Next, cut the cactus into two-inch strips.
Using the olive oil, sauté the strips until they are slightly blistered and blackened.
I was super surprised at how much the cactus pads cooked down. Next time I would definitely grab a couple more to cook up!
Taco time! Extra avo for me plzzz!
Prickly Pear Margaritas
- 5 prickly pears
- 2 limes
- 1/2 cup of sugar
- 1 Topo Chico
- 2 ounces tequila
- margarita salt
- edible flowers
Pulling off this marg is SO easy. Start by making a prickly pear simple syrup.
Place the prickly pears in a pot and almost completely cover them in water. Bring to boil. Turn off heat and let steep 30-45 minutes. Mash the pears, until a beautiful, deep pinkish red takes color.
Strain the mashed pears from the water.
Return the strained prickly pear water to the pot and add 1/2 cup of sugar. Bring to boil and let simmer for 10 minutes, stirring occasionally. Remove from heat, squeeze one lime into the syrup, and let it cool before you make your cocktail.
You’re ready to get mixing! Salt the rim, then add ice and two ounces of tequila. Add four tablespoons of the prickly pear syrup and Topo Chico to the top!
Lastly, garnish with edible flowers and a lime wheel.
Seriously, so pretty and tasty!
DIY Production and Styling: Cassidy Miller
Photography: Brittany Griffin