Best for: A bright, tangy side that surprises everyone at the table.
Nopales — the paddles of the prickly pear cactus — grill up tender, with a flavor like green beans crossed with okra and a natural tang. Sliced and tossed with onion, tomato, and lime, they make a salad-side that goes with everything from the grill.
Grill: Direct medium-high heat; 450°F. Equipment: Grill, tongs, sharp knife.
Ingredients
Total: 27 minutes.
- 6 fresh nopal paddles (about 1 1/2 lb), spines and edges trimmed
- 1 tablespoon neutral oil
- 3/4 teaspoon fine table salt
- 1/2 medium white onion, thinly sliced
- 1 large ripe tomato, diced
- 1 serrano or jalapeño chile, minced
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
Directions
If needed, scrape off any remaining spines with the edge of a knife, trim the paddle edges, and rinse the nopales.
Brush the paddles with the neutral oil and sprinkle with the salt.
Grill for 4–6 minutes per side, until tender, deep green, and lightly charred.
Let the paddles stand for a few minutes, then slice them into 1/2-inch strips.
Toss the warm nopales with the onion, tomato, chile, cilantro, lime juice, and olive oil.
Season to taste and serve warm or at room temperature.
Grilling tip: Nopales release a little okra-like gel as they cook — grilling them whole and slicing after keeps it minimal.
