For one taco you’ll need a corn tortilla, a small handful of diced nopales (cactus paddles—canned will do if you can’t find them fresh), a large egg, some oil, salt, and your favorite salsa (red or green). Set a small nonstick skillet over medium-low heat and add a little of the oil. Add the diced nopales, sprinkle with salt, and cook until they’ve changed color and softened, about 15 minutes. Push them to the sides of the skillet, add a bit more oil to the center, and break in the egg. Fry until the white is set. Heat your tortilla (we do it directly over a gas flame till it’s puffed and a little blistered), and tip the contents of the pan on top. Spoon salsa over the top and serve right away.