Side Dish: Mexico – Mexico City (Central Mexico) – Nopalitos (Cactus Paddle Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (450 g) fresh nopales (cactus paddles), spines removed and rinsed
- 2 cups (300 g) diced ripe tomatoes (about 2 medium)
- 1/2 cup (75 g) finely diced white onion (about 1 small)
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) kosher salt, or to taste
- 1 serrano chile, seeded and minced (optional; for mild heat)
- 1 tbsp (15 ml) olive oil (optional; for a slight sheen)
- Freshly ground black pepper, a few grinds (optional)

Instructions

Short Description:
Fresh diced nopales (cactus paddles) tossed with ripe tomatoes, white onion, cilantro, and bright lime juice for a tangy, refreshing side. This simple, cooling preparation highlights the natural acidity and slight vegetal bite of the cactus.

Regional Notes:
This Mexico City version keeps the ingredients raw or lightly cooked and focuses on fresh, tangy flavors—lime, cilantro, and raw tomato—rather than heavy frying or stewing. Compared with southern or grilled preparations, these nopalitos are diced small and served chilled or at room temperature as an accompaniment to central Mexican meals.

1. Prepare the nopales: slice each cleaned paddle into 1/2-inch (1 cm) strips, then cut into small dice about 1/4-1/2 inch (6–12 mm). Place diced nopales in a medium saucepan and cover with water by about 1 inch (2.5 cm).
2. Cook to remove mucilage: bring the water to a boil over medium-high heat, then reduce to a simmer and cook 8–12 minutes until nopales are tender and the mucilage has largely dissipated. (Timing depends on thickness; test one piece for tenderness.)
3. Drain and rinse: drain the nopales in a colander and rinse thoroughly under cold running water, rubbing gently to remove any remaining slime. Spread on a tray or paper towels and pat dry; cool to room temperature.
4. Combine vegetables: in a mixing bowl, add the cooled nopales, diced tomatoes, diced white onion, chopped cilantro, and minced serrano chile if using.
5. Dress and season: pour the lime juice and olive oil (if using) over the mixture, sprinkle with kosher salt and a few grinds of black pepper, and toss gently until evenly combined. Adjust salt and lime to taste.
6. Marinate briefly: let the nopalitos rest 15–30 minutes in the refrigerator or at room temperature to allow flavors to meld. Taste again and adjust seasoning before serving.
7. Serve: transfer to a serving bowl as a side dish alongside grilled meats, tacos, or rice. Best served chilled or at room temperature.