Save 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 serving this platter when friends come over because everyone can assemble their own tacos and enjoy a festive Tex-Mex experience.
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
- Assemble 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 This dish always brings my family together for a colorful and interactive meal that highlights fresh and wholesome ingredients.
Notes
For a vegan option omit cheese and use a plant-based sour cream Add black beans or grilled corn for extra protein and texture For a spicy kick include more jalapeño or a drizzle of hot sauce Pair with a crisp lager or citrusy margarita for a festive meal
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
Save This platter offers a fresh new way to enjoy Tex-Mex meals packed with nutrition and flavor.
Recipe Questions
- → How do I prepare the cactus paddles (nopales)?
Rinse nopales thoroughly, remove spines or rough edges, then slice into strips. Sauté in olive oil with salt until tender and slime evaporates.
- → What tortillas work best for this platter?
Small corn tortillas are preferred for a gluten-free option, but flour tortillas can also be used. Warm them before serving.
- → Can I make this platter vegan?
Yes, omit cheese and use a plant-based sour cream to keep it vegan while maintaining rich flavors.
- → Which spices enhance the cactus flavor?
Ground cumin, smoked paprika, and fresh cilantro complement the mild, slightly tangy taste of nopales beautifully.
- → How can I add some heat to this dish?
Include diced jalapeño while sautéing or add a drizzle of hot sauce when serving for a spicy kick.