Mexican · Lunch
Grilled Cactus Tacos
Grilled nopales are charred until blistered, then diced and tossed with sautéed onion, garlic, and tomato, spooned into warm corn tortillas with black beans, crumbled cotija, cilantro, and lime. The cactus brings tangy, gelatinous texture balanced by smoky char and fresh acidity.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
365Calories
14.2gProtein
15.1gFat
48.6gCarbs
7.9gSugar
11.8gFiber
580mgSodium
12mgChol
4.1gSat Fat
980mgPotassium
210mgCalcium
3.4mgIron
0.1mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim any remaining spines from the nopales and slice into strips; dice the onion, mince the garlic and serrano, and dice the tomato.
2
Char
Toss the nopales with half the olive oil on a hot grill pan over high heat for 5-6 minutes, turning once, until charred with blistered edges.
3
Sauté
Heat the remaining olive oil over medium heat and sauté the onion, garlic, and serrano for 3 minutes until the onion softens and turns translucent.
4
Build
Fold the charred nopales, diced tomato, cumin, chili powder, and salt into the onion mixture; add black beans and warm through 1 minute over low heat.
5
Warm
Heat the corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
6
Plate
Divide the filling between the two warm tortillas, scatter with cotija and cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 2 medium paddles nopales (cactus paddles), spines removed
- 44 corn tortillas (120g)
- 11 white onion (120g)
- 2 clove2 clove garlic
- 11 tomato (120g)
- 11 serrano chili
- 3.6 oz100g cooked black beans
- 2 tbsp2 tbsp olive oil
- 2 tbsp30g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp chili powder
- 1/4 tsp1/4 tsp salt
