Nopales en Salsa Verde #AtoZrecipechallenge

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

Nopales en Salsa Verde -

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

 Today's recipe is brought to you by the letter "N" and these scrumptious Nopales en Salsa Verde. I could eat nopales all day, every day! It's one of the few foods I didn't like as a kid, but completely fell in love with as an adult. My favorite thing about nopales is how versatile they are. I can't help but nibble on a few while cooking them to use in various recipes like moles, soups, or just a simple Ensalada de Nopales. Nopales also make for a delicious meatless filling for tacos. Serve these Nopales en Salsa Verde wrapped in warm corn tortillas and topped with crumbled queso fresco for an easy meatless meal.

Salsa Verde Cactus Paddles -

Nopales en Salsa Verde
(Salsa Verde Cactus Paddles)


  • 2 tablespoons vegetable oil 
  • 1/2 medium onion, thinly sliced 
  • 2 banana peppers, seeded and finely chopped 
  • 1lb. cooked cactus paddles, cut in thin strips (drained if using canned)
  • 1-1/2 cups salsa verde* (see tip for easy homemade salsa) 
  • Queso fresco or cotija cheese, crumbled 

Heat vegetable oil in a large skillet over medium-high heat. Saute onion and banana peppers for about 3 minutes until onion turns transparent. Stir in the cactus paddles and salsa verde; season with salt to taste. Cover and reduce heat to low. Let simmer, stirring occasionally, for 8 to 10 minutes. Remove from heat. Sprinkle crumbled queso fresco over nopales. Serve with warm corn tortillas. Enjoy!

*Tip: For the salsa verde, bring 1lb. tomatillos to a boil in a medium saucepan with 3 cups of water, 1/2 medium white onion, 3 serrano chiles, and 1 garlic clove. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are completely cooked. Remove from heat and let cool slightly. Puree the tomatillos, onion, chiles, and garlic with 1 cup of the cooking liquid in a blender until smooth; season with salt to taste. 

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