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1
To cook the nopales, fill a large pot halfway with water and heat it over medium heat until it reaches 165F on an instant-read thermometer.
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2
Place the nopales, lime juice, olive oil, 1/2 teaspoon of the salt, pepper, thyme, and water in a large, heavy-duty (freezer-weight) self-sealing plastic bag.
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3
Squeeze out as much air as possible and then completely seal the bag.
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4
Place the bag in hot water and cook for 20 minutes.
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5
Remove the bag from the water and let sit in an ice bath until cool.
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6
When cooled, empty the contents of the plastic bag into a strainer set over a bowl, reserving the cooled nopales strips and discarding the liquid and thyme sprigs.
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7
In a spice grinder, grind together the toasted coriander and cumin seed, the remaining 1 teaspoon salt, chile powder, and toasted pumpkin seeds to a fine powder.
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8
Transfer to a flat dish and combine with the lemon-infused oil and lemon zest.
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9
Dredge the chicken breasts in the seasoning mixture.
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10
Preheat the oven to 350F.
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11
In a large, heavy skillet, heat the vegetable oil over medium heat.
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12
Saute the seasoned breasts on both sides until lightly browned and slightly crusty, about 3 to 4 minutes per side.
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13
The breasts will brown quickly, so watch them carefully as they cook.
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14
Transfer the browned chicken breasts to a baking sheet and bake until they are thoroughly cooked, but not dry, about 7 minutes.
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15
Remove from the oven and slice the breasts crosswise on the diagonal into 1/3-inch-thick pieces.
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16
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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17
Divide the lettuce and chicken strips equally between the tortillas and top with nopales strips, grated radish, cheese, and salsa.
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18
Grab, fold, and eat right away.
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19
Or build your own taco: lay a tortilla, open face, in one hand.
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20
Spoon on some lettuce and chicken, top with nopales, grated radish, cheese, and salsa, fold, and eat right away.
