Save It A vibrant and flavorful Tex-Mex-inspired taco platter featuring sautéed cactus paddles (nopales), fresh vegetables, zesty salsas, and warm tortillas—perfect for sharing and enjoying a unique vegetarian twist.
This recipe quickly became a favorite at our family gatherings. I love how the cactus adds a unique twist that is both tasty and healthy.
Ingredients
- Fresh cactus paddles (nopales): 2 cups (about 400 g), cleaned and sliced
- Red onion: 1 medium, thinly sliced
- Red bell pepper: 1, sliced
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Lime: 1, cut into wedges
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and diced (optional, for heat)
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Salt and pepper: to taste
- Fresh cilantro: 2 tbsp, chopped
- Corn or flour tortillas: 8 small
- Queso fresco or feta: ½ cup crumbled (omit for vegan)
- Sour cream or dairy-free alternative: ½ cup
- Salsa verde or pico de gallo: ½ cup
- Olive oil: 2 tbsp
Instructions
- Prepare the cactus:
- Rinse the nopales under cold water, remove any spines or rough edges, and slice into strips.
- Sauté the cactus:
- In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the cactus paddles with a pinch of salt for 8–10 minutes, until tender and the slime has evaporated. Remove and set aside.
- Sauté the vegetables:
- In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the red onion, bell pepper, jalapeño, and garlic for 5–6 minutes, until softened.
- Combine ingredients:
- Return the cooked nopales to the skillet, add cumin, paprika, salt, and pepper. Stir to combine and cook for 2 more minutes.
- Warm the tortillas:
- Warm the tortillas in a dry skillet or wrap in foil and heat in a low oven.
- Assemble platter:
- Arrange the sautéed cactus mixture, cherry tomatoes, avocado, lime wedges, queso fresco, sour cream, salsa, and cilantro on a large serving board or platter.
- Serve:
- Serve tortillas on the side and let everyone assemble their own tacos.
Save It This dish always brings my family together, sparking conversation as everyone assembles their own perfect taco.
Serving Suggestions
Pair with a crisp lager or a citrusy margarita for a festive meal perfect for any occasion.
Storage Tips
Store leftover cactus mixture in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess.
Variations
Add black beans or grilled corn for extra protein and texture or include a drizzle of hot sauce for a spicy kick.
Save It This Desert Cactus Taco Platter offers a fresh, exciting take on tacos that’s sure to impress your guests and satisfy your taste buds.
Recipe FAQs
- → How do I prepare cactus paddles for cooking?
Rinse nopales under cold water, remove spines and edges, then slice into strips before sautéing.
- → What spices enhance the flavor of sautéed cactus?
Ground cumin and smoked paprika add warmth and depth, complementing the natural cactus flavor.
- → Can I make this dish vegan?
Yes, simply omit cheese and use a plant-based sour cream alternative for serving.
- → What type of tortillas work best here?
Both corn (for gluten-free) and flour tortillas warm nicely and hold the sautéed ingredients well.
- → How can I add extra protein or texture?
Include black beans or grilled corn to boost protein and add more texture to the platter.
- → Is there a way to increase the heat level?
Adding more diced jalapeño or a drizzle of hot sauce can provide a spicier kick.