BEST Nopales Asados (Grilled Cactus Paddles)
Nopales asados are a must for any Mexican fiesta! Similar to cebollitas asadas, grilled cactus is best served hot off the grill and seasoned with fresh lime juice and salt.
Ingredients
- 8 cactus pads
- 2 tablespoons olive oil
- 4 limes
- 2 teaspoons salt
- 2 teaspoons paprika optional
Instructions
- Prepare ingredients. Remove thorns and edges from nopales. If this is your first time cleaning nopales, check out my post on How to Clean and Eat Cactus. Brush olive oil onto both sides of the cactus pads. Make 3 to 4 long slices about an inch apart, from about the middle of each cactus pad through to the edge.
- Grill nopales. Prepare your griddle (or grill) over medium-high heat. Grilling cactus pads typically takes about 4-5 minutes per side. The exact time may vary depending on the thickness of the pads and the heat of the grill. You should grill them until they become tender and have light char marks. You will know they are ready when they go from a vibrant green to more of an olive green and the inside no longer releases a gelatinous substance.
- Season and enjoy. Season with a sprinkle of fresh lime juice, salt, and paprika, if desired. Enjoy them as a side dish, in tacos, salads, or as a topping for various Mexican dishes like quesadillas or enchiladas.
A Note from Lola
HOW TO STORE AND REHEAT
To store grilled nopales, refrigerate in an airtight container for up to 3 days. Reheat on a skillet or grill until warm or in the microwave until heated through. Avoid overcooking to retain texture and flavor.
Nutrition
Serving: 1gCalories: 43kcalCarbohydrates: 4gProtein: 0.3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 583mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 268IUVitamin C: 10mgCalcium: 14mgIron: 0.3mg
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