Grilled Nopales with Salsa


  • 1 lb of Nopales paddles, cleaned
  • 6-8 butter lettuce cups
  • 1 tomato, peeled, seeded and chopped
  • 1 medium red onion, chopped
  • 3 tbs fresh cilantro
  • 1 Serrano or jalapeno pepper, chopped
  • 1/4 cup fresh lime juice
  • kosher salt and fresh cracked black pepper to taste

Nopales are prickly pear cactus paddles. This recipe grills the Nopales over charcoal then serves them with salsa in lettuce cups.


  • Clean the Nopales and remove any thorns.
  • Place the Nopales on a grill and cook over hot charcoal. About 5 minutes per side, turning several times until tender.
  • Remove the Nopales from the charcoal and allow cool.
  • Meanwhile peel and seed the tomato and chop. Add to a bowl.
  • Add the red onion, hot pepper cilantro and lime juice. Season with salt and pepper and mix well.
  • Cut the Nopales into thin strips, then in half.
  • Add the cut Nopales to the lettuce cups and top each with 1 or 2 tbs of the fresh salsa.

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