Nutritional Info

Nutrition Facts

Serving Size 1 (646g)

Calories 1176
Calories from Fat 785 (67%)
Amount Per Serving %DIV
Total Fat 87.2g 134%
Saturated Fat 45.1g 226%
Monounsaturated Fat 35.4g
Polyunsaturated Fat 6.8g
Trans Fat 0.0g
Cholesterol 298.3mg 99%
Sodium 385.3mg 17%
Potassium 1564.7mg 33%
Total Carbohydrate 20.7g 7%
Dietary Fiber 7.3g 29%
Sugars 6.6g
Protein 62.8g 126%

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Recipe Description
Nopales, prickly pear cactus pads, are delicious, but if not cooked correctly, they are a slimy mess. So follow my recipe and you'll find a wonderful new treat from the Sonoran Desert. This recipe works well with store bought, bottled nopales, but reduce amount used in recipe to three cups, due to shrinkage of nopales in cooking.
Prep time
1 hr 5 min
Cook time
30 min
Ready In
1 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  mexican oregano
1/2 Bunch(bn)  cilantro, chopped
1/4 Cup(c)  white onions, finely chopped
2   medium plum tomatoes, diced
1   fresh jalapeno pepper, diced
7 Tablespoon(T)  salt
3 Bunch(bn)  green onions
6 Cup(c)  nopales, cut into 1 inch squares
2   key limes, juiced

Preparation

In a medium stock pot, cover the nopales with at least 3 inches of water. Add 1 bunch of green onions and 2 tablespoons of the salt and bring to a rolling boil. Let boil for 10 minutes. Remove from heat and pour into a colander. Discard onions. Rinse nopales in cold water until cool. Repeat the boiling twice using remaining 2 bunches of green onion and 4 tablespoons salt. This will remove the viscous material (slimy stuff) from the cactus pads. The nopales will now be about half the amount you started with. Mix nopales, jalapeno, tomatoes, white onion, cilantro, lime juice, oregano and remaining teaspoon salt. Let stand for 45 minutes for flavors to blend. Serve at room temperature.

Additional notes

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