Grilled nopales tacos with reduced soy-citrus sauce

Twist the young paddles off the plant with tongs.

Holding each paddle by the tip with tongs, scrape both sides hard with a knife until smooth; trim off the fibrous outer rim.

Wash thoroughly, still with tongs at first, and drain.

Marinate the paddles in the juice of a lime and a lemon, soy sauce to cover, chopped garlic, dried oregano, pepper and oil, no salt; at least 20 minutes if there is time.

Dice the chilies; chop the sweet onion and cilantro for topping.

Scoop the avocado flesh and cover it with its skin to keep it from browning.

Grill the paddles on the hot grill bars; flip when colored, cover a minute if wanted, and cook about 10 minutes until almost floppy but still a little toothsome.

Reduce the leftover marinade, thickened by the cactus mucilage, in a heat-safe bowl on the grill; stir in honey to balance the salt and sour.

Grill the corn tortillas about a minute without much color.

Stack and slice the nopales into strips; top with chilies, onion, a last-second slice of avocado, cilantro and the reduced sauce.