Save 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 dish quickly became a favorite at our family dinners because of its fresh flavors and fun assembly style.
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 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 spices:
- 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.
Save This platter always creates joyous family moments as everyone customizes their tacos together.
Serving Suggestions
Pair this platter with a crisp lager or a citrusy margarita to elevate your meal experience.
Storage Tips
Store leftover cactus and vegetables separately in airtight containers and consume within 3 days.
Variations
Add black beans or grilled corn for extra protein and texture or include more jalapeño for a spicy kick.
Save Enjoy the fresh and vibrant flavors that make this desert cactus taco platter a memorable meal for all.
Recipe FAQs
- → How do I prepare fresh cactus paddles (nopales)?
Rinse cactus paddles 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 warm, earthy flavors that enhance the tenderness of sautéed cactus.
- → Can I make this dish gluten-free?
Yes, use 100% corn tortillas instead of flour tortillas to keep the dish gluten-free.
- → How can I add heat to this platter?
Include seeded and diced jalapeño or drizzle hot sauce to introduce a spicy kick.
- → What are good serving suggestions for this platter?
Serve with warm tortillas on the side and let everyone assemble their own tacos with fresh avocado, salsa, and queso fresco.
- → Is there a vegan option available?
Omit cheese and use a plant-based sour cream alternative to keep the dish vegan-friendly.