2 cactus paddles
4 gold potatoes
red cabbage shredded
1 clove garlic minced
1/4 mylk (not coconut, try something neutral like almond or rice, or if you want moo cow juice)
salt and pepper to taste
oil to fry in
Start by boiling the potatoes. I like the gold ones because they are easy to peel after you boil them. They’re done when you can stab them with a fork easily. Let them cool and just peel off the skin! add the mylk and the garlic clove, a little salt and pepper, and turn those potatoes into mashed potatoes!
The labor intensive part is the cactus.
After peeling cut into strips and then into about 1 inch pieces. Sautee these in the oil for about 10 minutes. You want them to stay green so if they start to brown you’re done.
You can fry your tortillas in the oil, or not. Layer the potatoes, then the cactus then top with shredded cabbage. Stuff in face!
Try different combos with vegan tacos you never know what may be your favorite! I has squash blossom ones that blew my socks off at the San Diego farmers market. Be brave!