Mexican · Lunch
Grilled Cactus Paddles (No-Chop)
Grilled cactus paddles with char marks and softened flesh, brushed with garlic-infused olive oil and lime juice. Topped with crumbled cotija cheese, pickled red onion, and fresh cilantro. Served warm with a lime wedge.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
246Calories
8.5gProtein
18.9gFat
12.1gCarbs
3.4gSugar
3.9gFiber
757mgSodium
22mgChol
6.1gSat Fat
520mgPotassium
260mgCalcium
1.6mgIron
0.3mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
no-chop
Instructions
1
Prep
Pat cactus paddles dry with paper towel. Press garlic into small bowl with olive oil and lime juice, then stir to combine.
2
Grill
Place paddles on medium-high grill and cook 3-4 minutes per side until dark char lines form and flesh softens when pressed.
3
Finish
Transfer to plate, snip cilantro over top with scissors, scatter pickled onion and cotija cheese across surface, and sprinkle salt.
4
Plate
Serve warm immediately with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cactus paddles (nopales)
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic, pushed through a garlic press
- 2 tbsp2 tbsp lime juice
- 2 oz56g crumbled cotija cheese
- 2 tbsp2 tbsp jarred pickled red onion, drained
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 22 lime wedge, for serving
