Grilled Nopal and Summer Peach Tostadas with Salsa Verde Adobo

Introduction

Hey there! This dish is a literal love letter to the late-summer markets of Northern California. I wanted to capture that specific moment when the heat of the Central Valley meets the cool Pacific breeze. We are taking the humble, earthy nopal and pairing it with the honey-sweetness of sun-ripened peaches, then drenching the whole thing in a vibrant, herb-heavy adobo that feels like a walk through a coastal garden. It is unfussy, bright, and exactly what I want to eat on a sun-drenched afternoon.

Ingredients

• 8 small blue corn tostadas
• 4 fresh nopal paddles, cleaned and sliced into 1-inch strips
• 3 firm-ripe yellow peaches, sliced into thick wedges
• 1 cup fresh cilantro, leaves and tender stems
• 1/2 cup fresh mint leaves
• 1/2 cup flat-leaf parsley
• 1/4 cup premium Sonoma olive oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, smashed
• 1/2 serrano chile, seeds removed for less heat
• 1/2 cup smoked almonds, roughly chopped
• 1 tablespoon agave nectar
• Flaky sea salt and cracked black pepper to taste

Instructions

1. Toss the nopal strips in a bowl with a splash of olive oil and a pinch of salt. Let them sit for 5 minutes.
2. Heat a grill or a cast-iron grill pan over medium-high heat. Grill the nopales until tender and charred, about 4-5 minutes per side.
3. Place the peach wedges on the grill for just 1-2 minutes per side until char marks appear; you want them warm but still firm.
4. To make the adobo, pulse the cilantro, mint, parsley, garlic, serrano, lime juice, agave, and remaining olive oil in a blender until you have a bright, textured green sauce.
5. Place the blue corn tostadas on a serving board.
6. Distribute the charred nopales and grilled peaches evenly across the tostadas.
7. Drizzle the herb adobo generously over the top of each tostada.
8. Finish with a heavy sprinkle of chopped smoked almonds and a pinch of flaky sea salt.

I hope this brings a little bit of that Ojai sunshine to your kitchen. These tostadas are meant to be eaten with your hands, maybe with a little juice running down your wrist—that is the sign of a good meal. Keep it simple, keep it fresh, and I will see you at the market!

Emily