Nopales Asados
Grilled cactus paddles, also known as Nopales Asados, make an earthy and flavorful dish that’s perfect as a side or a main vegetarian option.
Nutrition
Calories: 50cal
Carbohydrate: 7g
Protein: 1g
Fat: 2g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 4 fresh cactus paddles (nopales), cleaned and trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
- Start by using a vegetable peeler or a knife to carefully remove the thorns or spines from the cactus paddles. Rinse each paddle under running water to remove any dirt or excess thorns.
- Using a sharp knife, cut the nopales into strips or leave them whole if you prefer a more rustic look. Place them in a mixing bowl.
- In the bowl, add olive oil, salt, black pepper, lemon juice, minced garlic, ground cumin, and paprika. Mix everything well to ensure the nopales are evenly coated with the marinade. Let them marinate for about 5 minutes to absorb the flavors.
- Preheat a grill or a griddle pan over medium-high heat to about 400°F (200°C). If you’re using a grill, make sure the grates are clean to prevent the nopales from sticking.
- Carefully place the nopales on the preheated grill or griddle. Cook each side for approximately 7-8 minutes until they have nice grill marks and are tender. Be careful not to overcook them, as they can become too mushy.
- Use tongs to flip the nopales halfway through grilling. A helpful tip: you’ll know they’re ready to flip when bright green edges darken slightly.
- Once cooked, remove the nopales from the grill and transfer them to a serving plate. Serve immediately as a side dish or as a topping for tacos or salads.
