Cactus Asada Recipe

Name: Rocio's Mexican Kitchens CACTUS ASADA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh nopales (cactus pads), cleaned and sliced 1/4 inch thick; 0.5 cups white onion, finely chopped; 2 cloves garlic cloves, minced; 2 tbsp olive oil; 2 tbsp fresh lime juice; 1 tsp salt; 0.5 tsp ground cumin; 1 tsp smoked paprika or chili powder; 1 piece avocado, sliced; 0.25 cups cilantro, chopped; 0.5 cups red onion, finely diced; 2 pieces lime wedges; 0.5 cups queso fresco or feta, crumbled

Inspired by Rocio's Mexican Kitchen

Time45m

Serves4

Make Cactus Asada Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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Ingredients

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Nopales

4 cups fresh nopales (cactus pads), cleaned and sliced 1/4 inch thick

1/2 cups white onion, finely chopped

2 cloves Garlic cloves, minced

2 tbsp olive oil

2 tbsp Fresh lime juice

1 tsp Celtic sea salt

1/2 tsp Ground cumin

1 tsp smoked paprika or chili powder

To Serve

1 piece avocado, sliced

1/4 cups cilantro, chopped

1/2 cups red onion, finely diced

2 pieces Lime wedges

1/2 cups queso fresco or feta, crumbled

Method

Nopales

Prepare nopales

Rinse nopales under cold water; trim both ends and remove any spines. Slice into strips about 1/4 inch thick.

Make marinade

In a large bowl, whisk together olive oil, lime juice, minced garlic, salt, cumin, and paprika.

Toss nopales with marinade

Add sliced nopales and chopped onion to the bowl; toss until evenly coated. Let marinate 10–15 minutes to reduce slime and enhance flavor.

Preheat grill

Preheat a grill or grill pan to medium-high heat.

Grill

Grill nopales in a single layer, turning once, until vibrant green and edges are slightly charred, about 4–6 minutes per side.

Rest and chop (optional)

Remove from heat and let rest 2–3 minutes. If you prefer bite-sized pieces, chop into shorter chunks.

To Serve

Prepare toppings

While nopales rest, slice avocado, finely dice red onion, and chop cilantro.

Plate and serve

Spread nopales on a platter and top with avocado slices, red onion, cilantro, and crumbled queso fresco. Serve with lime wedges on the side.