Fried Cactus Tacos with Avocado Cream Sauce

by Kris on May 4, 2012

I’m sick of boring vegetarian tacos. Sometimes I don’t feel like eating meat, but I feel like eating a taco. Even in Texas, the options can get dull pretty quickly. If it’s not full of beans, it’s full of diced vegetables or some soy based meat replacement.

When I made cactus fries yesterday, I also promised a taco recipe. Well, here it is folks. A fried cactus taco that is not only vegetarian and vegan optional, but it’s not boring! I love the flavor of the cactus fries combined with the creamy avocado sauce and the crunchy cabbage.

Greg was such a fan of the combination that, after taking the last bite, he asked me nicely if I’d make them again. He is Californian, so his love of the avocado sauce was not surprising.

If you’re still looking for Cinco de Mayo recipes, I’ve compiled a list at the bottom of the post with my favorite Mexican inspired treats. I hope you all have a wonderful weekend. Enjoy those margaritas and all the fun Cinco de Mayo festivities! I know I will!

Fried Cactus Tacos with Avocado Cream Sauce

  • Cactus fries
  • 1 ripe avocado
  • 3 tbsp. sour cream (or cashew cream to make vegan)
  • 2 tbsp. mayonnaise (or veganaise)
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • juice from 1 lime
  • 1 tsp. fresh dill
  • 4 corn tortillas
  • ¼ cup shredded cabbage
  • cilantro
  • 2 tbsp. cotija cheese (optional)
  • 2 tbsp. diced onions
  • 2 tbsp. diced tomatoes
  • lime wedges for serving
  • salt and pepper to taste

Prepare Cactus fries according to previous recipe.

In the meantime prepare the avocado cream sauce. Combine avocado, sour cream (or cashew cream), mayonnaise (or veganaise), garlic powder, onion powder, fresh dill and the juice from one lime in a food processor; pulse until smooth. Salt and pepper to taste. Refrigerate until ready to serve. To keep the avocado from going brown, place the pit in the center of the sauce.

To assemble the tacos, heat corn tortillas in a cast iron skillet. Top with cactus fries, shredded cabbage, diced onions, and diced tomatoes. Drizzle with prepared avocado cream sauce and sprinkle with cotija cheese.

Serve immediately

Yield 4 tacos

More Cinco de Mayo Recipes:
Green Chili Sweet Potato Enchilladas
Fruit tacos with chocolate tortillas
Elotes (Mexican corn cups)
Cactus fries
Tamale stuffed peppers
Texas hill country chili
Southwestern salad
Key lime cactus soda
Pina colada smoothie
Vegan coconut cream pie milkshake

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