Category:
Main Courses, Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Meredith Bethume

Photography by Jody Horton

Super easy

4 thornless nopal cactus paddles
2 poblano peppers, sliced in half through the stem and seeded
1 white onion, sliced into rounds about ½-in. thick
1 Olive oil
1 Salt and pepper, to taste
1/2 cups chopped cilantro
3 limes' juice
Corn tortillas
Sour cream, queso fresco and hot sauce, for serving

Nopalitos Directions

Place the vegetables in a bowl and toss with olive oil, salt and pepper.

Cook the vegetables on a hot grill until the peppers and cactus paddles are soft and the onions are blackened. Remove to a plate to cool.

Once cooled a bit, slice the grilled vegetables into long strips.

In a bowl, combine the strips with the cilantro, lime juice and more salt to taste, then toss to distribute evenly. Let the mixture stand at room temperature for at least 15 minutes. Serve the nopalitos with warm corn tortillas, sour cream, queso fresco and hot sauce.