Nopales Tacos: How to Make Cactus Tacos

Nopales tacos, or cactus tacos, feature de-thorned sautéed cactus paddles tucked into a corn tortilla. Nopales are the edible pads of Opuntia ficus-indica, the prickly pear cactus. From the Nahuatl word “nohpalli,” nopales are a traditional side dish throughout Mexico. Nopal is a nutrient powerhouse; high in antioxidants and dietary fiber, they’re also rich in vitamin C and vitamin A and contain minerals like manganese, calcium, and potassium.

In tacos, nopales generally get topped with creamy black beans, salty queso fresco or cotija cheese, white onion for bite, and fresh cilantro. A squeeze of fresh lime juice and some salsa add brightness and balancing acidity.

This Mexican delicacy has a fresh, juicy consistency and mild flavor that benefits from complex seasonings and bold textural contrasts.

1. 1. Grill the nopales. Add char and smokiness to the nopales by marinating and grilling them. While you’re at it, throw your corn tortillas on the grill instead of warming them up on the stovetop to double down on the char flavor.
2. 2. Go herbal. Instead of the smoky route, combine nopales with fresh chopped herbs to create a salad-like mixture for your tacos (ensalada de nopales). Top with tomatoes, melty cheese, and Chef Gabriela Cámara’s fresh salsa verde cruda.
3. 3. Make breakfast tacos. Add eggs or a tofu scramble to your nopales tacos for the a boost of protein to start the day. They make an ideal weekend brunch, served with a Michelada (Mexican beer cocktail).
4. 4. Pickle your nopales. To double down on cactus flavor, thinly slice de-thorned nopales and toss them in a small bowl with salt, vinegar, and sugar. Garnish your tacos with the pickles instead of (or in addition to) pickled onions and relish their juicy freshness.
5. 5. Sauté with your favorite spices. Toast spices like cumin, coriander, chili powder, cayenne pepper, or cinnamon, plus plenty of garlic, before sweating the nopales in the sauté pan.
6. 6. Top with chicharrones for a crispy contrast. Omnivores might crumble these salty fried pork rinds onto nopales tacos or use a fine grater to add just a sprinkling as a garnish.

Fresh cactus paddles are typically available for purchase in the produce section of Latin American markets. You can also find prepared, diced nopal sold in jars as “nopalitos.” Try substituting summer squash if you can’t track down nopales in your grocery store. Here are some other tips to consider:

1. 1. Paddles should be crisp and firm. When shopping for nopales, look for firm, bright-green paddles about the size of your hand, rather than thick, tough, or limp ones, which have likely lost their tenderness and flavor.
2. 2. Use a sharp knife, and wear gloves when de-thorning. Some markets sell de-thorned nopales, but removing them is straightforward if the only option for sale has thorns. Simply lay the paddle flat on a cutting board and run the knife’s edge in both directions until the surface is smooth. Wear thick gloves, or hold the paddle in place with a pair of kitchen tongs.
3. 3. Salt the nopal. Like okra, nopales are mucilaginous. Their liquid adds a pleasing texture to some dishes and can act as a loose binding agent, but you can also drain it for a crisper texture. In a large mixing bowl, combine the cactus with sea salt and set it aside for one hour to draw excess moisture. Rinse the cactus under cold water in a colander to remove any sliminess, then cut the paddle into strips or dice.