Tex-Mex platter with sautéed cactus, fresh vegetables, salsas, and warm tortillas, perfect for sharing.
# What You’ll Need:
→ Vegetables
01 - 2 cups fresh cactus paddles (nopales), cleaned and sliced
02 - 1 medium red onion, thinly sliced
03 - 1 red bell pepper, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, sliced
06 - 1 lime, cut into wedges
→ Spices & Aromatics
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and diced (optional)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - Salt and black pepper, to taste
12 - 2 tablespoons fresh cilantro, chopped
→ For Serving
13 - 8 small corn tortillas (gluten-free) or flour tortillas
14 - ½ cup crumbled queso fresco or feta cheese (optional for vegan)
15 - ½ cup sour cream or dairy-free alternative
16 - ½ cup salsa verde or pico de gallo
→ Cooking
17 - 2 tablespoons olive oil
# How To Make:
01 - Rinse the nopales under cold water, remove any spines or rough edges, and slice into strips.
02 - Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the cactus strips with a pinch of salt and cook for 8 to 10 minutes until tender and the sliminess evaporates. Remove from the skillet and set aside.
03 - Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the red onion, bell pepper, jalapeño, and minced garlic for 5 to 6 minutes until softened.
04 - Return the cooked nopales to the skillet. Add ground cumin, smoked paprika, salt, and pepper. Stir thoroughly and cook for an additional 2 minutes.
05 - Heat the tortillas in a dry skillet or wrap them in foil and warm in a low oven until pliable.
06 - Arrange the sautéed cactus mixture, cherry tomatoes, avocado slices, lime wedges, queso fresco, sour cream, salsa, and chopped cilantro on a large serving board or platter.
07 - Present the warmed tortillas alongside the platter and allow guests to assemble their own tacos.
