Mexican · Lunch
Grilled Cactus Paddles
Charred cactus paddles grilled over direct heat until blistered and tender, tossed with lime, garlic and dried oregano, then finished with crumbled queso fresco, diced tomato and pickled onion. Served warm with corn tortillas, this Mexican dish carries smoky, tangy, herbal flavours.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
215Calories
9.2gProtein
8.9gFat
28.4gCarbs
8.9gSugar
8.6gFiber
785mgSodium
16mgChol
3.1gSat Fat
680mgPotassium
210mgCalcium
2.4mgIron
0.1mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Scrape remaining spines from cactus paddles with a knife, rinse under cold water, pat dry, then toss with olive oil, garlic, half the lime juice, oregano, salt and pepper.
2
Grill
Place paddles on preheated grill or grill pan over medium-high heat for 3–4 minutes per side until char lines form and flesh softens when pressed.
3
Rest
Transfer grilled paddles to cutting board and let sit 10 minutes uncovered so mucilage subsides and they firm up slightly.
4
Plate
Slice paddles into strips, toss with diced tomato and remaining lime juice, pile onto tortilla, scatter with queso fresco, pickled onion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cactus paddles (nopales), spines removed
- 2 tsp2 tsp olive oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 oz86g tomato
- 1.4 oz40g queso fresco
- 1 oz28g white onion, thinly sliced
- 22 small corn tortilla (about 1 oz/30g)
- 2 tbsp2 tbsp cilantro
