Nopales en Salsa Verde (Cactus Paddles in Green Salsa)
Tender strips of cactus paddle simmered in tangy green salsa. A classic vegan Mexican home dish for tacos, eggs or beans.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the nopalitos in a sieve and rinse well under cold running water for 1 minute to remove the brine and slime. Drain again and pat dry.
- 2
Heat the oil in a wide frying pan over a medium high heat. Cook the onion for 4 minutes until soft, then add the garlic for 1 minute.
5 min - 3
Add the nopalitos and cook for 5 minutes, stirring, until they have lost their extra moisture and begin to colour a little.
5 min - 4
Pour in your ready made salsa verde (see the base recipe) and simmer for 8 to 10 minutes, until thickened and the cactus is tender.
9 min - 5
Taste and add salt or lime juice as needed. Stir in most of the coriander.
- 6
Warm the corn tortillas in a dry pan. Serve the nopales in bowls or as taco filling, scattered with the remaining coriander and lime wedges.
Tips
- Rinse jarred nopalitos well. The brine is salty and the slippery liquid can make the dish slimy.
- Cook the nopalitos in the pan before adding salsa so they lose water and keep some bite.
- Serve with refried beans, or top with a fried egg for a heartier meal.
Storing and freezing
Cool within 2 hours. Keeps 4 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Where can I buy nopalitos in the UK?
Look for jars or tins of nopalitos or nopales in strips in Mexican shops, large world food aisles or online. Fresh paddles need de-spining and are hard to find.
What do they taste like?
Mild, slightly tart and a little like green beans. Their texture is soft with a gentle bite, rather like okra without as much slime when cooked well.
Can I serve it cold?
Yes. Chilled nopales in salsa verde make a refreshing salad side or taco topping on a warm day.
More made with salsa verde (cooked tomatillo salsa)
Gorditas de Frijol con Queso (Bean and Cheese Corn Pockets)
GFEFNFQuesadillas de Champiñones al Ajillo (Garlic Mushroom Quesadillas)
EFNFCazuela de Pollo y Arroz Verde al Horno (Baked Chicken and Green Rice Casserole)
GFEFNFTamales de Pastor (Pastor Pork Tamales)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.