Appetizer: Mexico – Tlaxcala – Tacos de Nopal (Cactus Tacos)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 1.5 lb (700 g) fresh nopales (about 6 medium paddles), cleaned and sliced into 1/2 in (1.3 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (6 g) fresh epazote, chopped (or 1 tsp dried)
- 1 tsp (1 g) dried Mexican oregano, crushed
- 1/2 tsp (1 g) ground cumin (optional)
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 12 small corn tortillas (about 4 in / 10 cm)
- 6 oz (170 g) queso fresco, crumbled
- 4 medium Roma tomatoes (about 1 lb / 450 g)
- 2 serrano chiles (or to taste)
- 1/4 cup (40 g) white onion, chopped (for salsa)
- 1/4 cup (15 g) cilantro leaves, packed (for salsa)
- 1 tbsp (15 ml) lime juice, plus 4 lime wedges for serving
- Extra chopped white onion and cilantro for garnish (no measurement)

Instructions

Short Description:
Grilled nopales (cactus paddles) seasoned with local herbs and spices, served on small warm corn tortillas with crumbled queso fresco and a bright roasted salsa for a fresh, simple Tlaxcala-style appetizer.

Regional Notes:
This Tlaxcala version highlights grilled nopales charred on a comal or grill and finished simply with epazote and Mexican oregano rather than heavy stews or long braises common elsewhere. Served in small tortillas with fresh cheese and a roasted salsa, it emphasizes the region's preference for fresh, straightforward flavors.

1. Prepare nopales: Remove spines and edges from nopales with a knife, rinse under cold water, and slice into 1/2 in (1.3 cm) strips. If you prefer less mucilage, rinse the slices under cold running water or briefly blanch 1 minute and drain.
2. Season and grill nopales: Toss the sliced nopales with 1 tbsp (15 ml) oil, 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) black pepper, and 1/2 tsp (1 g) ground cumin (if using). Heat a hot comal, griddle, or heavy skillet over medium-high heat and grill the nopales in batches 3–4 minutes per side until they are tender and lightly charred. Transfer to a plate.
3. Finish nopales with aromatics: In the same pan, add the remaining 1 tbsp (15 ml) oil and sauté the thinly sliced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds. Return the grilled nopales to the pan, stir in the chopped epazote and dried Mexican oregano, adjust seasoning with the remaining salt, and cook 2–3 minutes more so flavors meld. Keep warm.
4. Make roasted salsa: While nopales cook, roast the Roma tomatoes and serrano chiles on the hot comal or under a broiler, turning until skins are charred and blistered (about 8–10 minutes). Transfer to a blender with 1/4 cup (40 g) chopped onion, 1/4 cup (15 g) cilantro, 1 tbsp (15 ml) lime juice, and a pinch of salt. Blend to a coarse salsa and taste for seasoning.
5. Warm tortillas: Heat the small corn tortillas on the comal or in a dry skillet until pliable and slightly charred, keeping them covered in a towel to stay warm.
6. Assemble tacos: Place about 2–3 tbsp of the nopales mixture on each warm tortilla (aim for 12 tacos total, about 3 per person for 4 servings). Top with a sprinkle of crumbled queso fresco, a spoonful of roasted salsa, and a little chopped onion and cilantro. Serve immediately with lime wedges.