Cactus Tacos
Tender sautéed nopales (cactus paddles) with onion and cilantro, piled into warm corn tortillas and finished with a squeeze of lime. A quick, fresh, and satisfying vegetarian taco night.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 2 cups nopales (cactus paddles), cleaned and sliced
- 1 medium white onion, sliced
- 8 small corn tortillas
- ½ cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- ½ cup salsa (store-bought or homemade)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the 2 cups sliced nopales and 1 sliced onion; cook until the cactus is tender and slightly charred, about 8-10 minutes. Season with salt and pepper.
- 2
Warm the 8 corn tortillas in a dry skillet or directly over a flame until soft and pliable, about 30 seconds per side. Keep them wrapped in a clean towel.
- 3
Divide the nopales mixture among the tortillas. Top with the 0.5 cup chopped cilantro and a spoonful of the 0.5 cup salsa.
- 4
Serve immediately with the lime wedges for squeezing over the tacos. Add sliced radishes or crumbled cheese if you like.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Tongs
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