Save A vibrant and flavorful Tex-Mex-inspired taco platter featuring sautéed cactus paddles (nopales), fresh vegetables, zesty salsas, and warm tortillas—perfect for sharing and enjoying a unique vegetarian twist.
Ingredients
- Vegetables: 2 cups (about 400 g) fresh cactus paddles (nopales) cleaned and sliced, 1 medium red onion thinly sliced, 1 red bell pepper sliced, 1 cup cherry tomatoes halved, 1 avocado sliced, 1 lime cut into wedges
- Spices & Aromatics: 2 cloves garlic minced, 1 jalapeño seeded and diced (optional for heat), 1 tsp ground cumin, 1 tsp smoked paprika, Salt and pepper to taste, 2 tbsp fresh cilantro chopped
- For Serving: 8 small corn tortillas (gluten-free) or flour tortillas, ½ cup crumbled queso fresco or feta (omit for vegan), ½ cup sour cream or dairy-free alternative, ½ cup salsa verde or pico de gallo
- Cooking: 2 tbsp olive oil
Instructions
- Prepare the cactus:
- Rinse the nopales under cold water remove any spines or rough edges and slice into strips.
- Sauté the cactus:
- In a large skillet over medium heat add 1 tablespoon olive oil Sauté the cactus paddles with a pinch of salt for 8 10 minutes until tender and the slime has evaporated Remove and set aside.
- Sauté the vegetables:
- In the same skillet add the remaining 1 tablespoon olive oil Sauté the red onion bell pepper jalapeño and garlic for 5 6 minutes until softened.
- Add spices and combine:
- Return the cooked nopales to the skillet add cumin paprika salt and pepper Stir to combine and cook for 2 more minutes.
- Warm tortillas:
- Warm the tortillas in a dry skillet or wrap in foil and heat in a low oven.
- Arrange platter:
- Arrange the sautéed cactus mixture cherry tomatoes avocado lime wedges queso fresco sour cream salsa and cilantro on a large serving board or platter.
- Serve:
- Serve tortillas on the side and let everyone assemble their own tacos.
Save Notes
For a vegan option omit cheese and use a plant-based sour cream Add black beans or grilled corn for extra protein and texture For a spicy kick include more jalapeño or a drizzle of hot sauce Pair with a crisp lager or citrusy margarita for a festive meal.
Required Tools
Large skillet Cutting board Sharp knife Serving platter or board Tongs or spatula
Allergen Information
Contains dairy cheese sour cream and may contain gluten if using flour tortillas For gluten-free preparation use 100% corn tortillas Always check ingredient labels for hidden allergens.
Save Common Questions
- → How do I prepare fresh cactus paddles for cooking?
Rinse nopales thoroughly, remove any spines or rough edges, then slice into strips before sautéing.
- → Can I make this dish spicy?
Yes, adding diced jalapeño or a drizzle of hot sauce can bring a pleasant heat to the platter.
- → What tortillas work best with this platter?
Warm corn or flour tortillas pair well; corn tortillas offer a gluten-free option.
- → Are there vegan options for the toppings?
Omit queso fresco and replace sour cream with dairy-free alternatives for a vegan-friendly dish.
- → How should the cactus be cooked to avoid sliminess?
Sauté cactus paddles over medium heat with a pinch of salt for 8–10 minutes until tender and slime evaporates.