2poblano peppers, sliced in half through the stem and seeded
1white onion, sliced into rounds about ½-in. thick
1Salt and pepper, to taste
1/2 cups chopped cilantro
Sour cream, queso fresco and hot sauce, for serving
Place the vegetables in a bowl and toss with olive oil, salt and pepper.
Cook the vegetables on a hot grill until the peppers and cactus paddles are soft and the onions are blackened. Remove to a plate to cool.
Once cooled a bit, slice the grilled vegetables into long strips.
In a bowl, combine the strips with the cilantro, lime juice and more salt to taste, then toss to distribute evenly. Let the mixture stand at room temperature for at least 15 minutes. Serve the nopalitos with warm corn tortillas, sour cream, queso fresco and hot sauce.