Crispy Nopales Tacos
Fresh cactus paddles seared until tender with a light char, served in warm tortillas with lime, onion, and cilantro. A quick, authentic Mexican street taco.
- Total time
- 20 min
- Servings
- 2
- Calories
- 240
- Protein
- 6g
Ingredients
- 1 lb nopales (cactus paddles), cleaned
- 2 tbsp olive oil
- ½ medium white onion, diced
- 2 cloves garlic, minced
- 1 whole jalapeño, diced (seeds removed for mild)
- 8 whole corn or flour tortillas, small (6-inch)
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat nopales dry with paper towels to remove moisture. Slice into 1/4-inch strips.
- 2
Dice onion, mince garlic, and dice jalapeño. Set aside.
- 3
Heat oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 4
Add nopales, cook without stirring for 3 minutes until edges begin to brown.
- 5
Stir in onion, garlic, and jalapeño. Cook 2 minutes until fragrant and nopales are tender.
- 6
Warm tortillas in a dry skillet or directly over gas flame for 30 seconds per side.
- 7
Fill each tortilla with nopales mixture. Top with cilantro and a squeeze of lime juice.
- 8
Serve immediately while tortillas are warm.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- chef's knife
- wooden spoon
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