Mexican · Lunch
Grilled Cactus Paddles
Charred cactus paddles grilled until tender with lightly smoky edges, tossed with lime, garlic, onion, tomato and cilantro, finished with a light scatter of cotija cheese. A lean, plant-based Mexican grill dish that keeps tang, char and crunch intact while staying under 200 calories.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
178Calories
6.9gProtein
10.8gFat
15.8gCarbs
7.1gSugar
6.4gFiber
1029mgSodium
16mgChol
3.6gSat Fat
680mgPotassium
230mgCalcium
1.9mgIron
0.1mcgVitamin B12
28mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Sandía
international
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Scrape any remaining spines from cactus paddles with a paring knife, rinse under cold water, and pat dry.
2
Prep
Toss the paddles with olive oil, salt and black pepper until evenly coated on both sides.
3
Grill
Place paddles on a grill over medium-high heat for 3 to 4 minutes per side until deep grill marks form and flesh turns from bright green to olive.
4
Rest
Transfer paddles to a cutting board and let sit 10 minutes.
5
Build
Slice the rested paddles into strips and toss with minced garlic, lime juice, sliced onion, diced tomato, and oregano until evenly mixed.
6
Plate
Transfer dressed nopales to a plate, scatter cotija and cilantro on top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 medium paddles cactus paddles (nopales), spines removed
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 11 onion
- 22 small tomato
- 2 tbsp2 tbsp cilantro
- 1.4 oz40g cotija cheese
- 1/2 tsp1/2 tsp dried oregano
