Grilled Nopales

Cactus pads marked by the fire, becoming tender and slightly tangy. The flesh changes color from bright green to a deep olive green as the heat penetrates.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 130
• Protein: 2 g
• Carbs: 9 g
• Fat: 8 g

Ingredients

• 2 tbsp Extra virgin olive oil ( for brushing )
• 1 pc Lime juice ( juiced )
• 2 pinch Gray sea salt ( for seasoning )
• 1 pc White onion ( finely sliced )
• 0.5 pc Fresh cilantro optional ( chopped )
• 8 pc Cactus pads (Nopales) ( cleaned )

Instructions

1. Pad preparation

   Rinse the nopales. Using a knife, remove any remaining thorns. Trim the outer edges. Score the surface in a crosshatch pattern without cutting all the way through to ensure even heat penetration.

2. Grilling

   Heat a pan or grill over high heat. Brush the nopales with olive oil. Place the pads on the hot surface. Grill for about 4 to 5 minutes per side until they soften and show dark sear marks.

3. Final seasoning

   Remove from heat. Immediately drizzle with lime juice and sprinkle with sea salt. Add thinly sliced white onion and cilantro to provide crunch and freshness.

Chef's tips

• Nopales release a bit of viscous liquid when cooking, this is normal; the high heat of the grill helps reduce it.
• Choose pads that are firm and bright green, they will be less fibrous.

Storage

Keeps for 2 days in the refrigerator. Reheat quickly in a pan to restore the grilled texture.