Nopalitos Tacos

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1 roughly 8-oz. nopal paddle (cactus leaf)

1 Tbsp. plus 1 tsp. Arrezzio Impe- rial olive oil, divided Salt and freshly ground black pepper to taste

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

4 Casa Solana Classic corn tortillas

2 Tbsp. Tomatillo Salsa (see recipe)

4 Tbsp. Pineapple Pico de Gallo (see recipe)

2 Tbsp. Sysco Classic chickpeas, fried

2 Tbsp. radish alfalfa sprouts or microgreens

1 Imperial Fresh jalapeno chile, thinly sliced



Using a paring knife, remove any remaining thorns from the nopal paddle. Once it’s fully cleaned of thorns, rub the paddle with 1 tablespoon of the olive oil and salt and pepper. Preheat a charbroiler to high heat. Place the cactus paddle on the grill and cook, turning every 2 minutes, for 4 minutes total per side, to achieve a crosshatch design.

Slice into ½-inch-by-2-inch slices. In a sauté pan, heat the remaining teaspoon of oil over medium-high heat and sauté the pepper and the onion until they become al dente. Heat the corn tortillas on a flattop or pan.

To build the tacos, layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom. Next, divide the peppers and onion and place on top of the salsa. Place 4 ounces of grilled cactus next, followed by the pineapple salsa. Garnish with the fried chickpeas, sprouts and jalapeno slices.