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.
I first tried this recipe during a family gathering and everyone loved the fresh flavors and textures.
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 tortillas: 8 small gluten-free or flour tortillas
- 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 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 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 and cactus:
- 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 dish always brings smiles when shared with family at weekend dinners.
Notes
Add black beans or grilled corn for extra protein and texture. For a spicy kick, include more jalapeño or a drizzle of hot sauce. Pair with a crisp lager or citrusy margarita for a festive meal.
Required Tools
Large skillet, cutting board, sharp knife, serving platter or board, tongs or spatula.
Allergen Information
Contains dairy cheese sour cream and may contain gluten if using flour tortillas. Always check ingredient labels for hidden allergens.
Save Enjoy this colorful and nutritious taco platter that brings the vibrant flavors of Mexico to your table.
Kitchen Tips & Answers
- → How should I prepare cactus paddles for cooking?
Rinse the cactus well, removing spines and rough edges. Slice into strips before sautéing to tenderize and evaporate moisture.
- → Can I make this gluten-free?
Yes, use 100% corn tortillas to keep it gluten-free. Check ingredient labels to avoid hidden gluten sources.
- → What adds the smoky flavor in this dish?
Smoked paprika combined with cumin brings a warm smoky depth to the sautéed cactus and vegetables.
- → Are there vegan options for the toppings?
Omit the cheese and replace sour cream with plant-based alternatives for a vegan-friendly version.
- → How can I add heat to the platter?
Include extra jalapeño or drizzle with hot sauce to bring a spicy kick tailored to your taste.
- → What sides or drinks pair well with this platter?
A crisp lager or a citrusy margarita complements the vibrant flavors beautifully, enhancing the overall meal.