Mexican Nopales Tostadas

Mexican Nopales Tostadas

Mexican Nopales Tostadas

To celebrate Hispanic Heritage Month, we’ve made a delicious Mexican classic, Nopales Tostadas! Don’t know what ‘nopales’ mean? We got you, it’s Spanish for… cactus! Yup, you read that right but we promise these protein-packed cactus tostada bites are to die for!

What you'll need 

  • 1 Eat Me Guilt Free Protein Tortilla
  • 1 medium cactus paddle
  • 2 tbsp diced onion
  • 1 tbsp olive oil
  • 1/4 cup canned corn
  • 2 tbsp chopped cilantro
  • 1 sliced jalapeño
  • 4 tbsp cojita cheese
  • 1 Lime
  • Salt
  • Cracked pepper



What to do

1. Soak the cactus in warm water to loosen the spines then use a brush to move them, use a knife to cut any remaining spines off
2. Fill a pot with water and a pinch of salt, and set on high heat
3. Dice the cactus into small squares and add to the water once it is boiling
4. Boil for 5 minutes until the cactus is soft, then remove from the heat and strain out the water
5. In a bowl add the cactus, onion, corn, jalapeño, cilantro, olive oil, and add salt and pepper to taste
6. Cut the tortilla into 6 triangles and toast in the oven on 350° F for 5 minutes until crisp
7. Spoon the cactus mixture evenly onto each triangle, top with cojita cheese and lime, then serve!


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