TacosEasyFree

Grilled Cactus and Panela Cheese Tacos

Name: Grilled Cactus and Panela Cheese Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 400 g Fresh nopal cactus paddles (cleaned); 200 g Panela cheese (thickly sliced); 12 Corn tortillas; 0.5 bunch Fresh coriander; 0.5 White onion (grilled)

30 min (15 prep + 15 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Grilled nopal cactus and panela cheese in corn tortillas with salsa verde and coriander.

About this recipe

Cactus and panela cheese tacos are one of the most flavoursome vegetarian antojitos in central Mexico: fresh nopal cactus paddles grilled on a dry plancha until lightly caramelised - with their unique texture between crisp and succulent - combined with grilled panela cheese that forms a golden crust with a soft, yielding centre. Served in corn tortillas with fresh tomatillo salsa verde, grilled white onion and coriander. A fully plant-based taco that proves Mexican cooking needs no meat to shine.

History & Origin

Nopal - the paddle of the Opuntia cactus - is one of the oldest ingredients in the Mesoamerican diet, eaten for over 9,000 years according to archaeological records. The Aztecs considered it sacred: the eagle on a nopal with a serpent is the central symbol of the Mexican flag. Grilled nopal with cheese in a tortilla is a humble recipe popularised in central Mexican markets in the 19th century, when fresh and panela cheese became accessible everyday ingredients. Today the nopal taco is experiencing a renaissance thanks to growing interest in plant-based cooking and its exceptional nutritional properties.

Estimated cost

£5.80

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

14g

Protein

32g

Carbohydrates

10g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the cactus paddles: use a peeler or knife to remove the spines and edges. Cut into 1 cm strips or leave whole if small. Season with salt.
💡 Fresh cactus releases a viscous liquid (baba) when cooking - this is normal and welcome, it adds moisture to the taco.
2
Heat a griddle or cast-iron frying pan to high. Cook the cactus dry (no oil) for 4-5 minutes per side until grill marks appear and it softens slightly. Set aside.
💡 No oil - dry-grilled cactus has better flavour and texture than boiled.
3
On the same hot griddle, place the panela cheese slices. Cook 2-3 minutes per side until a golden crust forms. The inside should remain soft and yielding.
💡 Panela does not melt like other cheeses - it holds its shape but heats through and toasts.
4
Warm the tortillas. Build the tacos: strips of grilled cactus, a slice of panela cheese, grilled white onion, coriander and green tomatillo salsa. Serve with lime wedges.
💡 Fresh tomatillo salsa verde is the perfect partner for cactus - the acidity balances the baba.