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Prep
Difficulty
Easy
Time
Estimate
45 mins
Heat your grill. Prepare the vegetables and start filling the grill with them as they are prepped and ready to go. As they each finish remove them, keep warm and then slice into strips. Wrap up the tortillas and place in a warm area on the grill. While these are being grilled, whip up the Apricot Chili Cream. Serve altogether when ready.
Grilled vegetables create a hearty filling that can be doctored up with black beans if you are vegan or beans with cheese if you are a lacto-vegetarian. For pescatarians, these
Tequila Lime Shrimps are great friends of these tacos. If you are none of the above, combine them all and even add chicken or steak, too.
In the southwest, the Prickly Pear Cactus is prevalent in many yards providing a tasty vegetable in the early summer as fresh paddles emerge. Well stocked Mexican markets will sell the fresh nopales. Occasionally, I see them available in jars in the Mexican section of my grocery store, too. My favorite way to prepare them, after carefully removing the spines is on the grill. Summer squash, onions or any other grill loving vegetable can accompany the nopales. Your favorite salsa, sauces or our favorite, Apricot Chili Cream, are delightful dolloped on as well.
The creamy sweetness of apricots are whipped up with chiles and yogurt to create a tangy-spicy-bright substitute for sour cream. If you do not have a blender, mince the ingredients small and then beat it all together with a wire whisk until smooth. Make this vegan or dairy-free by using the cream that floats to the top of the coconut milk. Just scrap it off and use the remaining milk for something else.
