GuarnicionesEasyFree

Cactus Paddles in Green Salsa (Nopales en Salsa Verde)

Name: Cactus Paddles in Green Salsa (Nopales en Salsa Verde)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 80 g Fresh white cheese; 4 pencas medianas Cactus paddles (nopales); 300 g Tomatillos (green tomatoes); 2 cloves Garlic; 1 tbsp Vegetable oil; 2 Serrano chilli

35 min (15 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Tender cactus paddles in tomatillo green salsa with coriander and onion.

About this recipe

Tender cooked cactus paddles in tomatillo and serrano chilli green salsa with coriander and onion. A healthy, versatile and flavoursome Mexican dish.

History & Origin

Cactus paddles (nopales) are one of the most emblematic and versatile ingredients in Mexican cookery, with a history stretching back thousands of years to Mesoamerican civilisations. The nopal (Opuntia ficus-indica) is a cactus native to Mexico that has been a fundamental part of the Mexican diet since before the Spanish conquest, and its image at the centre of the national coat of arms attests to its cultural importance. The Aztecs and other Mesoamerican peoples consumed nopales fresh, roasted, cooked and in various preparations including salsas and stews. The cactus paddles were eaten as a vegetable and tunas (nopal fruits) as sweet fruit. Nopales in green salsa is one of the most popular everyday preparations. The combination of nopal - with its particular texture, slightly mucilaginous when fresh but smooth and firm when cooked correctly - with the acidity of tomatillo, the heat of chilli and the fragrance of coriander is a perfectly Mexican harmony of flavours. This preparation is especially valued for its nutritional properties: nopal is rich in fibre, vitamins (A, C, K), minerals (calcium, magnesium) and antioxidant compounds. Scientific studies have shown that nopal helps regulate blood glucose levels, making it especially valuable for people with diabetes - a very common condition in Mexico. At Mexican markets, cleaned and diced nopales are sold ready to cook. During Holy Week, nopales are especially popular as a meat substitute.

Estimated cost

£2.40

Total cost

£0.60

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

12g

Carbohydrates

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the cactus paddles: with a peeler or knife, remove the spines and edges. Cut into 1.5cm cubes or strips. Wash thoroughly with cold water.
💡 If you buy pre-diced nopal at the market, just wash it.
2
Cook the nopales: in a pot of boiling salted water with a piece of onion and 1 garlic clove, add the nopales and cook 12-15 minutes until tender but not too soft. Drain and rinse with cold water to remove the mucilage.
💡 Rinsing with cold water stops the cooking and reduces the sliminess.
3
For the green salsa: cook 300g tomatillos and 2 serrano chillies in water for 10 minutes. Blend with 1/4 onion, 1 garlic clove, coriander and salt.
4
In a pan with 1 tablespoon oil, fry the green salsa for 3-4 minutes until it changes colour and thickens slightly. Taste for salt and heat.
💡 Frying the salsa makes it more flavoursome and removes the raw taste.
5
Add the drained nopales to the salsa. Mix well and cook 5 minutes over medium heat so the nopales absorb the salsa. Serve as a side dish or in tacos with fresh white cheese.
💡 Excellent in tacos with fresh white cheese and soured cream.