Nopalitos Con Chili Cactus

Experience the vibrant flavors of "Nopalitos Con Chili Cactus," a traditional Mexican dish that brings fresh nopal cactus paddles to life in a savory tomato and chili-infused sauce. This recipe showcases tender strips of cooked cactus, simmered with ripe tomatoes, aromatic garlic, and a zesty mix of jalapeño or serrano chilies, cumin, and oregano. Finished with a burst of fresh cilantro and a splash of lime juice, this dish offers a perfect balance of tangy, spicy, and earthy notes. Easily customizable, it can be served as a satisfying vegetarian main course or paired with warm tortillas, rice, or beans for a wholesome meal. Ready in just under an hour, this nutrient-packed dish highlights authentic Mexican flavors while being both simple and delightful to prepare.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces fresh nopal cactus paddles
• 3 medium ripe tomatoes
• 1 medium white onion
• 3 pieces garlic cloves
• 2 pieces jalapeño or serrano chili
• 0.25 cup cilantro
• 2 tablespoons olive oil
• 0.5 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the fresh nopal cactus paddles under running water. Using a vegetable peeler or sharp knife, remove the spines and outer edges of each paddle. Slice the cleaned paddles into thin strips approximately 1/4 inch wide.

Step 2

Bring a pot of salted water to a boil. Add the nopal strips and cook for 8-10 minutes until tender. Drain, rinse under cold water, and set aside.

Step 3

Dice the tomatoes and the onion. Mince the garlic and finely chop the chili peppers (remove seeds for less heat, if desired).

Step 4

Heat the olive oil in a large skillet or frying pan over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.

Step 5

Stir in the diced tomatoes, chopped chili peppers, ground cumin, and dried oregano. Cook for 5-7 minutes until the tomatoes soften and form a chunky sauce.

Step 6

Add the cooked nopal strips to the skillet along with the vegetable broth. Stir to coat the cactus in the sauce, letting it simmer for 5 minutes.

Step 7

Season with salt, black pepper, and lime juice to taste. Stir in the chopped cilantro just before serving for a fresh, herbal finish.

Step 8

Serve warm as a main dish or alongside tortillas, rice, or beans for a complete meal.

Nutrition Facts

Serving size	737.1 grams (737.1g)

Amount per serving	% Daily Value*
Calories	448

Total Fat 30.30g	39%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 2734mg	119%
Total Carbohydrate 40.50g	15%
Dietary Fiber 14.20g	51%
Total Sugars 13.00g
Protein 10.20g	20%

Vitamin D 0IU	0%
Calcium 759mg	58%
Iron 6mg	32%
Potassium 1627mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 8.6%

Carbs: 34.1%