Save to Pinterest 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 brings together the bold flavors I love from Mexican cuisine with the healthy flair of nopales, making it a colorful and satisfying meal my family enjoys.
Ingredients
- Vegetables: 2 cups (about 400 g) fresh cactus paddles (nopales) cleaned and sliced, 1 medium red onion thinly sliced, 1 red bell pepper sliced, 1 cup cherry tomatoes halved, 1 avocado sliced, 1 lime cut into wedges
- Spices & Aromatics: 2 cloves garlic minced, 1 jalapeño seeded and diced (optional for heat), 1 tsp ground cumin, 1 tsp smoked paprika, Salt and pepper to taste, 2 tbsp fresh cilantro chopped
- For Serving: 8 small corn tortillas (gluten-free) or flour tortillas, ½ cup crumbled queso fresco or feta (omit for vegan), ½ cup sour cream or dairy-free alternative, ½ cup salsa verde or pico de gallo
- Cooking: 2 tbsp olive oil
Instructions
- Prepare the cactus:
- Rinse the nopales under cold water remove any spines or rough edges and slice into strips.
- Sauté the cactus paddles:
- 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 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 the tortillas:
- Warm the tortillas in a dry skillet or wrap in foil and heat in a low oven.
- Assemble the 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 to Pinterest This platter always brings my family together, creating fun moments as we build our own tacos filled with fresh ingredients.
Serving Suggestions
Pair this taco platter with a crisp lager or a citrusy margarita for a festive and refreshing meal experience.
Storage Tips
Store any leftover cactus mixture and toppings separately in airtight containers in the refrigerator for up to 3 days.
Variations
Add black beans or grilled corn to the mix for extra protein and texture or add a drizzle of hot sauce for some spicy kick.
Save to Pinterest Enjoy building your own tacos with fresh ingredients for a fun and interactive meal.
Recipe Questions & Answers
- → How do you prepare cactus paddles for cooking?
Rinse nopales under cold water, remove any spines or rough edges, then slice into strips before sautéing.
- → What spices complement the cactus in this dish?
Ground cumin and smoked paprika add warmth and depth, enhanced by garlic and jalapeño for subtle heat.
- → Can this platter be made gluten-free?
Yes, by using 100% corn tortillas instead of flour, it becomes suitable for gluten-free diets.
- → What are good serving suggestions for this platter?
Serve with warm tortillas on the side, let everyone assemble their servings, and pair with a crisp lager or citrusy margarita.
- → How can I make this more protein-rich?
Adding black beans or grilled corn provides extra protein and texture to enhance the dish.