Nopales Tacos

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

Is it possible to have too many taco recipes? I think not! I recently created a taco category because I have so many taco recipes. Have you seen it?

I have a few favorites: Fried oyster tacos are paired with an easy and fresh citrus salsa. They’re a little bit of a mess to make, but so worth the effort! The Yucatán-style pork tacos are probably my second favorite, and while the pork takes some time, I make a big batch for several meals.

When time is of the essence, I do these bison tacos or these ground lamb tacos. With just a few ingredients, and 30 minutes, you can get either taco recipe ready to enjoy.

In the process of trying to consistently do #MeatlessMonday, I decided it was past time to do a vegetarian taco recipe. My inspiration for this vegetarian taco recipe was twofold – 1. I love the combination of red chile and nopalitos in these red chile rice bowls, and 2. The simple nopalitos burritos we had on Sunday nights growing up. We’re native Californians, and nopalitos were readily available and inexpensive.

I went back and forth on whether or not to try to bump up the protein in these tacos. I tend to expect at least 20 grams of protein from a main dish, and these do fall short on protein.

My husband and I include a generous amount of protein in all 3 meals typically, so I opted to not mess with the flavor and texture of the recipe. I do provide options for adding protein to the tacos in the “Variations” section. Keep in mind that the nutrition information does not include toppings. Both the avocado and the cheese have small amounts of protein.

🌵 What are Nopales?

Nopal. Nopales. Nopalitos. Is this as confusing to you as it once was to me? I will do my best to clarify. Let me know if it’s still clear as mud?!?

“Nopal” is the Spanish name of the opuntia or prickly pear cactus. “Nopales” is the term for the pads of the nopal cactus. “Nopalitos” is the term for the cactus pads when they’re sliced or diced and ready to consume. Does that make sense?

Nopalitos are a vegetable that can be eaten raw in salads, grilled, pan sautéed, roasted, even dried. They’re both versatile and nutritious.

📋 Ingredients You’ll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• nopales – My preference is for fresh nopales. You may find them by foraging, or buying them in either whole cactus pads or sliced/diced. I buy them diced in the produce section of my market. If you can’t find fresh nopales, try the Latin foods section. Several brands have nopalitos packed in water in jars or cans. Avoid pickled or marinated nopalitos.
• red chile sauce – You have options here as well. I make homemade red chile sauce when I have the time. It requires 15-20 minutes. I often make a large batch, and freeze meal-sized portions in zip bags. I do, however, use a good quality commercial sauce like this Hatch Valley red chile sauce.
• onions – I find sweet onions caramelize more quickly, but any variety of onion is fine.
• corn – Again, my preference is fresh corn cut off the cob. If I have time to grill a couple of ears of corn, that’s a great way to go. On photo day, I took some frozen corn straight out of the freezer, and had it charred in minutes. You could even just heat it up, but we like the extra flavor from the charred kernels.
• corn tortillas
• fresh toppings – Cilantro, crumbled cotija, lime wedges, and sliced avocado are my favorites!

🌵 Nopales Tacos Variations

• Replace the charred corn with this simple black bean and corn salsa. It adds additional protein as well.
• Substitute green chile sauce or salsa verde for the red chile sauce.
• Add air fryer tofu or black beans to the nopalitos and red chile sauce to bump up the protein substantially.
• Switch out the toppings for your favorite salsa, cheese, pickled onions or jalapeños, etc.

🔪 Instructions

IMPORTANT NOTE: This recipe starts with red chile sauce that is already prepared. See the “Ingredients” section above for options.

Quick Caramelized Onions

• Start the onions – To a skillet over medium-high heat with a drizzle of olive oil, add the thin-sliced onions. Add a few grinds of sea salt (about 1/4 teaspoon). If I’m in a hurry, I leave the heat at medium-high, and keep a close eye on the onions, stirring often. NOTE: I do the onions first, and then use the same pan for the corn, then the nopalitos.

• Finish the onions – When the onions are mostly brown and quite soft, they’re done. You can remove them to a prep bowl until ready to serve.

Charred Corn

• Make the charred corn – I didn’t include images for the corn because it’s so simple. I have a recipe for skillet Mexican charred corn that’s much fancier. For these nopales tacos on photo day, I added about a teaspoon of oil to the same cast iron skillet over high heat. I add straight-from-the-freezer corn, and spent about 5 minutes getting some nice charred spots on the corn. After seasoning with salt and pepper, I removed them from the skillet. Of course fresh corn kernels are even better. 😀 Wipe the skillet if necessary before proceeding with the nopalitos.

Nopalitos and Red Chile Sauce

• Sauté the nopalitos – With either a drizzle of oil or some cooking spray, add the diced nopalitos to a skillet on medium-high heat. Sauté until the mucilaginous liquid evaporates, stirring occasionally. This process usually takes me 7 to 10 minutes.

• When the nopalitos are ready for the next step, they will have gone from bright green to a duller shade of green, and you’ll see some brown edges.

• Add the red chile sauce – See the ingredients for different options. Stir the red chile sauce into the nopalitos over medium-high heat. Bring up to a boil, then reduce to a simmer. Add broth or water to thin if needed. Cover and simmer until ready to serve. It only needs to be heated throughout.

• To serve – Fill warm corn tortillas with a scoop of nopalitos and red chile sauce, top with caramelized onion, charred corn, and fresh toppings. Delicioso!

❓ FAQ

💭 Tips

Season as you go. Each of the components of these tacos should be seasoned. Don’t forget the avocado!

Fresh nopalitos are somewhat perishable. Store them in the refrigerator, and use within 5 days. They do not freeze well.

I use a tortilla warmer to heat the tortillas in the microwave if I’m doing more than 2 or 3 tortillas. If they’re at all dry, I add a damp paper towel in with them. You can also heat them 1 or 2 at a time in a hot pan.

I usually use just my cast iron skillet – 1 pan to wash! I start with the caramelized onions, then the charred corn, and then the nopalitos and red chile sauce. If you’re pressed for time, you can use more than one pan (but then there’s more to clean up!).

🧂 Useful Stuff

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Whether you practice #MeatlessMonday or #TacoTuesdays, you ought to try these nopales tacos. If you’re interested in more vegetarian tacos, check out these air fryer tofu tacos or these Roasted Sweet Potato Tacos.

Yay or nay? I’m interested to know if you’ve ever had nopalitos, and whether you feel compelled to give these vegetarian tacos a try. Inquiring minds want to know. 😉