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.
This dish brings a fresh taste to traditional tacos and always delights my friends and family with its bold flavors and vibrant colors.
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.
- Arrange 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 platter always brings family and friends together creating joyful and memorable meals everyone looks forward to.
Serving Suggestions
Pair this taco platter with a crisp lager or a citrusy margarita to enhance the festive meal experience.
Storage Tips
Store leftover cactus mixture in an airtight container in the refrigerator for up to 3 days. Tortillas are best warmed fresh.
Variations
For a spicier kick include more jalapeño or a drizzle of your favorite hot sauce.
Pin It Enjoy this fresh and flavorful taco platter as a fun and healthy meal perfect for any occasion.
Recipe FAQs
- → How do I prepare cactus paddles for cooking?
Rinse nopales thoroughly, remove any spines or tough edges, then slice into strips before sautéing.
- → Can I make this dish vegan-friendly?
Yes, omit the queso fresco and substitute sour cream with a plant-based alternative.
- → What tortillas work best for this dish?
Corn tortillas keep it gluten-free, while flour tortillas add a softer texture; both warm well for serving.
- → How can I add extra protein to the platter?
Include black beans or grilled corn for added protein and complementary texture.
- → What spices enhance the flavor of sautéed cactus?
Ground cumin, smoked paprika, and fresh cilantro bring smoky and fresh notes to the cactus mixture.