Taco Filling: Diced Nopales

a delicious and sustainable option for your next taco party

Nopal, also known as prickly pear or opuntia cactus, can be your new best friend. Seriously! It is delicious and PACKED with nutrients like fiber, amino acids, vitamins, and so much more. 1 cup of cooked nopales has 2g of protein!

Nopal is also planet-friendly. They’re drought-tolerant and carry a low impact on the environment. They’re one of the Future 50 Foods!

By eating more plants, you can reduce your individual carbon footprint. And THIS is the perfect time to lend Mother Earth a little hand.

Besides making a great taco filling, diced nopales go perfect over rice or quinoa and beans. Talk about a fiesta!

I’ve served them on a ripe plantain tortilla topped with a cilantro-habanero crema, pickled radishes and red onions.

Stay healthy, amigos!

Yield: 2 servings

Diced Nopales

Ingredients

• ½ tbsp olive oil
• ½ cup diced leeks
• ¼ cup small diced red bell peppers
• 2 garlic cloves, minced
• 1 cup diced raw nopales or prickly pear pads* see note.
• Pinch of salt + more to taste
• Pinch of freshly ground black pepper

Note*: You will need 2 large or 3 medium-sized nopal pads to get 1 cup. Carefully remove the spines using a potato peeler or pairing knife (see stories for details), trying not to remove too much of the skin. Slice lengthwise, then dice and set aside.

Method

Heat skillet of medium-high heat then add oil and coat the bottom of the pan. Add leeks, red bell pepper, and garlic then cook for about a minute, mixing with a wooden spoon. Add nopales to the pan and cook for 3-4 minutes, stirring often. Turn off heat, season with salt and pepper and stir mixture; taste and adjust seasoning.