Grilled Nopales

Grilled Nopales, Step by Step

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1. Trim any remaining spines from the nopales, rinse and sprinkle with the salt. Leave for 10 minutes, then pat dry.

   Mark done Start 10 min timer

2. Mix the oil and garlic and brush over both sides of the paddles.

   Mark done

3. Grill over a medium-high heat for 6 minutes on each side, until tender and charred in places.

   Mark done Start 6 min timer

4. Slice into strips, toss with the lime juice, coriander and chilli flakes and serve warm.

   Mark done

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Notes for Getting It Right

• Salt and dry the nopales to reduce their sticky sap.
• Use tongs when trimming; thorns are sharp.
• Grill until just tender; overcooked paddles go slimy.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Grilled Nopales

• Tacos
• Scrambled eggs
• Grilled steak
• Black beans

Leftovers and Storage

Keeps for 3 days in the fridge. Reheat quickly in a hot pan.

Grilled Nopales Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.