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.




20 min


10 min


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