Miso Nopales Taco Recipe

Prepare nopales

Rinse the nopales pieces under cold water and pat dry. If your nopales are particularly slimy, blanch them in boiling water for 30–60 seconds, then immediately transfer to an ice bath, drain, and pat dry. Season lightly with 1/4 tsp salt.

Make tempura batter

In a medium bowl, whisk the egg lightly. Add the ice-cold sparkling water to the egg. In a separate bowl, combine the all-purpose flour, rice flour, cornstarch, baking powder, and 3/4 tsp salt. Add the dry mix to the egg-water mixture and stir once or twice just to combine—the batter should be lumpy and cold. Keep the batter chilled over an ice bath if possible.

Fry nopales

Heat 3–4 cups of oil in a heavy pot to 350°F (175°C). Pat the nopales completely dry again. Working in small batches, dip strips into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry until pale golden and crisp, about 2–3 minutes. Remove with a slotted spoon to a wire rack lined with paper towels. If desired, toss lightly with 1 tsp neutral oil to keep crisp. Season immediately with a pinch of salt.

Whisk together the Saikyo miso, umeboshi paste, mirin, rice vinegar, honey (or agave), and toasted sesame oil in a small bowl until smooth. Add 1–2 tablespoons of water to reach a pourable but thick sauce consistency. Taste and adjust: more ume adds tang, more honey adds sweetness, more miso adds saltiness. Keep at room temperature until assembly.

Heat 1.5–2 cups oil in a skillet or small pot to 350°F (175°C). Dry the sweet potato slices thoroughly. Fry in a single layer, turning once, until edges are lacy and golden—about 1–2 minutes per side depending on thickness. Remove to a paper-towel-lined tray and immediately season with sea salt. Let cool to crisp.

Toss the shredded cabbage with the remaining 3/4 tsp salt and 1/2 tsp black pepper; massage briefly to soften slightly. Prepare avocado slices and jalapeño slices. Keep cilantro and lime wedges ready.

Warm the corn tortillas in a dry skillet over medium heat, or brush lightly with 1 tbsp oil/butter and warm for about 30 seconds per side until pliable and slightly charred at edges. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Add a small handful (about 1/4 cup) of seasoned shredded cabbage. Top with 2–3 pieces of cactus tempura. Drizzle 1–2 teaspoons of the ume Saikyo miso sauce over the tempura. Add 2–3 avocado slices and 2 sweet potato crisps for crunch. Finish with a few jalapeño slices and a sprinkle of chopped cilantro. Squeeze a lime wedge over the taco. Repeat to make 8 tacos (about 2 per person if serving 4).

Serve immediately while tempura is hot and crisps are crunchy. Provide extra miso sauce and lime wedges on the side.