Tacos de Nopal con Queso
Tender cactus paddles charred until smoky, topped with melted cheese and fresh toppings. A vegetarian Mexican classic that's ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 lb nopales (cactus paddles), cleaned
- 8 count corn tortillas
- ¾ cup queso fresco or cotija cheese, crumbled
- ½ count white onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 count lime, cut into wedges
- 2 tbsp olive oil
Instructions
- 1
Trim the flat sides of each nopal with a knife, removing the spine bumps and edges.
- 2
Pat the nopales dry with paper towels. Season generously with salt and pepper.
- 3
Warm tortillas in a dry skillet over medium heat, 30 seconds per side. Transfer to a plate.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Working in batches, sear the nopales 3-4 minutes per side until charred and tender.
- 6
Remove nopales to a cutting board. Slice into strips once cooled slightly.
- 7
Lay a tortilla flat. Add a handful of nopal strips, top with queso fresco and onion.
- 8
Fold the tortilla in half. Sprinkle cilantro on top. Squeeze lime over the taco.
- 9
Repeat with remaining tortillas and fillings. Serve immediately.
Tools you’ll need
- chef's knife
- paper towels
- large skillet (12-inch cast iron preferred)
- cutting board
- kitchen tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
