Save A vibrant and flavorful Tex-Mex-inspired taco platter featuring sautéed cactus paddles (nopales), fresh vegetables, zesty salsas, and warm tortillas—perfect for sharing and enjoying a unique vegetarian twist.
This dish quickly became a family favorite as we love combining fresh and zesty flavors with traditional Mexican cuisine.
Ingredients
- Vegetables: 2 cups (about 400 g) fresh cactus paddles (nopales) cleaned and sliced, 1 medium red onion thinly sliced, 1 red bell pepper sliced, 1 cup cherry tomatoes halved, 1 avocado sliced, 1 lime cut into wedges
- Spices & Aromatics: 2 cloves garlic minced, 1 jalapeño seeded and diced (optional for heat), 1 tsp ground cumin, 1 tsp smoked paprika, Salt and pepper to taste, 2 tbsp fresh cilantro chopped
- For Serving: 8 small corn tortillas (gluten-free) or flour tortillas, ½ cup crumbled queso fresco or feta (omit for vegan), ½ cup sour cream or dairy-free alternative, ½ cup salsa verde or pico de gallo
- Cooking: 2 tbsp olive oil
Instructions
- Prepare the cactus:
- Rinse the nopales under cold water remove any spines or rough edges and slice into strips.
- Sauté the cactus:
- In a large skillet over medium heat add 1 tablespoon olive oil Sauté the cactus paddles with a pinch of salt for 8 10 minutes until tender and the slime has evaporated Remove and set aside.
- Sauté vegetables:
- In the same skillet add the remaining 1 tablespoon olive oil Sauté the red onion bell pepper jalapeño and garlic for 5 6 minutes until softened.
- Combine spices and cactus:
- Return the cooked nopales to the skillet add cumin paprika salt and pepper Stir to combine and cook for 2 more minutes.
- Warm tortillas:
- Warm the tortillas in a dry skillet or wrap in foil and heat in a low oven.
- Assemble platter:
- Arrange the sautéed cactus mixture cherry tomatoes avocado lime wedges queso fresco sour cream salsa and cilantro on a large serving board or platter.
- Serve:
- Serve tortillas on the side and let everyone assemble their own tacos.
Save Preparing this platter always brings my family together around the kitchen sharing stories and laughs.
Required Tools
Large skillet Cutting board Sharp knife Serving platter or board Tongs or spatula
Allergen Information
Contains dairy (cheese sour cream) and may contain gluten if using flour tortillas For gluten-free preparation use 100% corn tortillas Always check ingredient labels for hidden allergens
Nutritional Information
Per serving Calories 310 Total Fat 14 g Carbohydrates 38 g Protein 7 g
Save This taco platter combines fresh flavors and vibrant colors making it perfect for any festive occasion.
Recipe Help
- → How do I prepare fresh cactus paddles for cooking?
Rinse nopales under cold water, carefully remove any spines or rough edges, then slice into strips before sautéing to reduce sliminess.
- → Can I make this dish gluten-free?
Yes, using 100% corn tortillas ensures the platter remains gluten-free without compromising flavor or texture.
- → What spices enhance the cactus paddle flavor?
Ground cumin and smoked paprika add smoky warmth while salt and pepper balance the flavors perfectly.
- → Is there a way to add heat or spice?
Include diced jalapeño when sautéing or drizzle hot sauce on top for an extra kick.
- → What are good beverage pairings for this platter?
A crisp lager or citrusy margarita pairs wonderfully, balancing the smoky and fresh elements of the dish.
- → Can I make a vegan-friendly version?
Simply omit cheese and replace sour cream with a plant-based alternative to keep it fully vegan.