Charred Nopales Tacos with Lime Crema
Tender cactus paddles charred until edges crisp, topped with a garlicky lime crema and fresh cilantro. Vegetarian, naturally gluten-free, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 lb fresh nopales (cactus paddles), cleaned
- ½ cup sour cream
- 1 whole lime
- 2 whole garlic cloves, minced
- 4 whole corn tortillas (6-inch)
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Pat nopales dry with paper towels. Trim the edges and any thick base where spines cluster.
- 2
Stir sour cream, minced garlic, and juice from half the lime in a small bowl. Season with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Add nopales in a single layer. Cook 4–5 minutes without stirring until edges turn dark brown and paddle softens.
- 5
Flip nopales and cook 3–4 minutes more until second side is charred and tender. Remove to a cutting board.
- 6
Slice nopales into strips about 1/2 inch wide. Season with salt and pepper.
- 7
Warm tortillas in the skillet 30 seconds per side or directly over a gas flame until pliable.
- 8
Divide nopales among tortillas. Top with lime crema, cilantro, and a squeeze of fresh lime. Serve immediately.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- cutting board
- paper towels
- small mixing bowl
- knife
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