Grilled Nopales

Grilled Nopales

Charred cactus paddles turn tender and slightly tangy, grilled until the sticky sap crisps into smoky edges.

Total 25 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Nopales are de-spined cactus paddles that grill up tender with a mild, slightly tart flavor similar to green beans or okra. A quick trim and oil rub before hitting the grates helps reduce the natural sliminess while adding smoky char, making this a simple side for tacos, grilled meats, or a topping for salads.

Ingredients

  • 6 nopales (cactus paddles), spines removed
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 lime, cut into wedges
  • 2 tablespoons crumbled queso fresco
  • 2 tablespoons chopped fresh cilantro

Method

  1. Using a paring knife or vegetable peeler, scrape off any remaining spines or glochids from both sides and edges of the nopales paddles.

  2. Rinse the paddles under cold water and pat dry thoroughly with paper towels.

  3. In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and cumin.

  4. Brush both sides of each nopal paddle generously with the oil mixture.

  5. Preheat a grill or grill pan to medium-high heat, about 450°F.

  6. Place the paddles directly on the grates and grill until char marks form and the sap begins to bubble, 4 to 5 minutes per side.

  7. Flip the paddles and continue grilling until tender and grill marks darken on the second side, 4 to 5 minutes more.

  8. Transfer the grilled nopales to a cutting board and let cool slightly, then slice into strips or bite-sized pieces.

  9. Arrange on a platter, squeeze fresh lime juice over the top, and sprinkle with crumbled queso fresco and chopped cilantro before serving.

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    Grilled Nopales

    Nopales are de-spined cactus paddles that grill up tender with a mild, slightly tart flavor similar to green beans or okra. A quick trim and oil rub before hitting the grates helps reduce the natural sliminess while adding smoky char, making this a simple side for tacos, grilled meats, or a topping for salads.

    25 min 4 servings 110 cal

    Ingredients

    • 6 nopales (cactus paddles), spines removed
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon ground cumin
    • 1 lime, cut into wedges
    • 2 tablespoons crumbled queso fresco
    • 2 tablespoons chopped fresh cilantro

    Method

    1. 1

      Using a paring knife or vegetable peeler, scrape off any remaining spines or glochids from both sides and edges of the nopales paddles.

    2. 2

      Rinse the paddles under cold water and pat dry thoroughly with paper towels.

    3. 3

      In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and cumin.

    4. 4

      Brush both sides of each nopal paddle generously with the oil mixture.

    5. 5

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    6. 6

      Place the paddles directly on the grates and grill until char marks form and the sap begins to bubble, 4 to 5 minutes per side.

    7. 7

      Flip the paddles and continue grilling until tender and grill marks darken on the second side, 4 to 5 minutes more.

    8. 8

      Transfer the grilled nopales to a cutting board and let cool slightly, then slice into strips or bite-sized pieces.

    9. 9

      Arrange on a platter, squeeze fresh lime juice over the top, and sprinkle with crumbled queso fresco and chopped cilantro before serving.