Charred Nopales Tacos with Lime Crema
Fresh cactus paddles charred until tender with crispy edges, topped with a bright lime crema and fresh garnishes. A vibrant, authentic Mexican street-style taco ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
- 1 lb nopales (fresh cactus paddles)
- 6 count corn tortillas
- ½ cup sour cream
- 1 count lime
- ½ count white onion
- ¼ cup fresh cilantro
- 2 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Trim the flat sides of each nopal where spines cluster. Slice into 1/4-inch strips.
- 2
Dice the white onion into 1/4-inch pieces. Chop cilantro coarsely. Zest and juice the lime.
- 3
Stir sour cream, lime juice, and a pinch of salt until smooth. Taste and adjust.
- 4
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Add nopales in a single layer. Do not stir for 3 minutes until they char at edges.
- 6
Toss with a spatula and cook 2 more minutes until tender and lightly charred all over.
- 7
Season generously with salt and black pepper. Remove from heat.
- 8
Warm tortillas in the same skillet, 30 seconds per side, until pliable.
- 9
Divide nopales among tortillas. Top with lime crema, diced onion, and fresh cilantro.
- 10
Serve immediately with any remaining lime crema on the side.
Tools you’ll need
- cutting board
- sharp chef's knife
- large skillet (12-inch)
- spatula
- small bowl
- spoon
- microplane or grater (for lime zest, optional)
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