PREP TIME
10 minutes

|

COOK TIME
15 minutes

|

YIELD
4 cups

Ingredients

• 4 prepared cactus paddles*

• Olive oil

• Salt to taste

• 1/4 cup chopped cilantro

• 2 roma tomatoes, diced

• Juice from 1 lime

• 1 jalapeño, seeded and finely chopped

• 1/2 cup diced onion

• 2 oz cotija cheese, crumbled

Note

The spines of the cactus should be removed and the outside edge trimmed off before cooking. You can purchase these prepared cactus paddles (nopales) in most Mexican grocery stores.

Directions

1. Preheat your grill or open fire grate to medium heat.

2. Brush both sides of the nopales with olive oil and sprinkle with salt.

3. Grill 3 to 5 minutes per side. They are ready when there are good grill marks and the inside is soft and tender.

4. Allow the nopales to cool while you chop the remaining ingredients.

5. Toss all ingredients together in a bowl and enjoy!