Tacos de nopales with cheese and tomato salsa Recipe
These vegetarian tacos are filled with strips of nopales cactus, melted cheese, and a simple tomato salsa. In Mexico, this is a popular way to enjoy a quick meatless meal, especially on fasting days. The flavors are a bit like vegetable wraps with cheese, but with a distinct lime-and-coriander accent.
Tacos de nopales with cheese and tomato salsa combine the gently tangy flavor of cactus with gooey, rich cheese and a very fresh, limey salsa. The dish showcases a typically Mexican balance: something crunchy, something creamy, and something spicy-citrusy in one bite. Thanks to the nopales, the tacos are light yet really filling, so they’re a great replacement for meat versions.
Chef's tips
Fry the nopales only until lightly browned – if you keep them on the heat too long, they’ll become too soft and lose their pleasant texture. Grate the cheese on the fine side of the grater so it melts faster and you don’t have to over-dry the tortillas. When making the salsa, taste as you go – add the lime and chili gradually, because tomatoes vary in sweetness and it’s easy to overdo the acidity or heat.
How to serve
Serve immediately with extra lime for squeezing and a bowl of extra salsa in the middle of the table so everyone can add more heat. To drink, a light lager-style beer or homemade lime-and-mint water is perfect. This is a very convenient dish for movie night or a quick “taco night” dinner, where everyone assembles their own portions straight from the pan.
Ingredients
- corn tortilla - 6 piece
- nopales - 200 g
- yellow cheese - 120 g
- tomatoes - 2 piece
- onion - 0.5 piece
- garlic - 1 clove
- chili pepper - 0.5 piece
- coriander - 2 tablespoon
- vegetable oil - 2 tablespoon
- lime - 1 piece
- cumin - 0.25 teaspoon
- salt
- black pepper
Preparation
- Dice the tomatoes finely. Finely chop the onion. Press the garlic through a garlic press or chop it finely. Finely chop the chili pepper, removing the seeds if you want a milder salsa.
- In a bowl, mix the tomatoes, onion, garlic, chili, lime juice, cumin, a pinch of salt, and pepper. Add the chopped coriander and set aside for 10–15 minutes to let the flavors meld.
- Drain the nopales from the brine, rinse under running water, and drain well. If the strips are long, cut them into shorter pieces.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the nopales and fry for 4–5 minutes, stirring, until heated through and lightly browned on the edges. Season with a pinch of salt and pepper.
- Heat the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable. Keep them covered so they don’t dry out.
- Place one tortilla in a clean, dry pan, sprinkle with a thin layer of cheese, add a portion of fried nopales, and cover with a second tortilla. Fry over medium heat for about 2 minutes on each side, until the cheese melts and the tortillas are lightly browned. Repeat with the remaining tortillas and filling.
- Cut the ready tortilla “sandwiches” into halves or quarters. Spoon a tablespoon of tomato salsa over each portion.
- Serve immediately, while the cheese is still stretchy and the tortillas are crispy on the edges.
Storage
Store the fried nopales and tomato salsa separately in airtight containers in the fridge for up to 2 days. Assemble and fry the tortilla sandwiches only just before serving so they stay crispy and the cheese melts nicely.
