Pin 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.
I first served this to friends who were amazed by the fresh flavors and colorful presentation.
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 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 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 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 and season:
- Return the cooked nopales to the skillet, add cumin, paprika, salt, and pepper. Stir to combine and cook for 2 more minutes.
- Warm 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.
Pin it This dish has become a favorite during our family gatherings and always sparks fun taco-making conversations.
Tips for Serving
Serve with a crisp lager or a citrusy margarita to complement the spicy and fresh flavors.
Storage
Store any leftover cactus mixture in an airtight container in the fridge for up to two days.
Variations
Add black beans or grilled corn to the platter for extra protein and texture.
Pin it This Desert Cactus Taco Platter is sure to impress with its bold flavors and vibrant presentation.
Common Questions
- → How do I prepare cactus paddles for cooking?
Rinse thoroughly to remove debris, then trim spines and rough edges before slicing into strips for sautéing.
- → Can I make this dish vegan?
Yes, simply omit cheese and use a plant-based sour cream alternative to keep it vegan-friendly.
- → What tortillas work best for gluten-free options?
Use 100% corn tortillas to ensure the dish remains gluten-free while maintaining traditional flavors.
- → How can I add more heat to the platter?
Include additional jalapeños or a drizzle of your favorite hot sauce to give it a spicy kick.
- → What side beverages pair well with this dish?
A crisp lager or a citrusy margarita complements the flavors and enhances the festive Tex-Mex vibe.
- → Is there a way to add more protein to this meal?
Incorporate black beans or grilled corn to boost protein content while adding texture variety.