Save to Pinterest 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.
I love how this platter brings the family together as everyone assembles their own tacos with fresh ingredients.
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 cactus paddles:
- 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 and season:
- 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.
- Arrange 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 to Pinterest This platter always sparks lively family conversations and creates lasting memories.
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
Calories 310 Total Fat 14 g Carbohydrates 38 g Protein 7 g per serving.
Save to Pinterest This cactus taco platter offers a delicious break from the usual while bringing vibrant Tex-Mex flavors to your table.
Recipe FAQs
- → How do you prepare the cactus paddles (nopales)?
Rinse the nopales under cold water, remove any spines or rough edges, and slice into strips before sautéing to eliminate slime and develop tender texture.
- → Can I make this dish vegan?
Yes, simply omit the cheese and replace sour cream with a dairy-free alternative to maintain the creamy component.
- → What tortillas work best for this platter?
Corn tortillas are ideal for a gluten-free option, while flour tortillas offer a softer texture; both can be warmed before serving.
- → How can I add heat to this dish?
Including diced jalapeño during sautéing or drizzling hot sauce over assembled tacos adds a spicy kick to complement the flavors.
- → What sides or drinks pair well with this platter?
A crisp lager or a citrusy margarita balances the vibrant flavors and freshness, making for a festive meal experience.
- → Is this suitable for gluten-free diets?
Yes, if using 100% corn tortillas and checking all ingredients carefully for any gluten-containing additives.