Shrimp-Stuffed Nopales

Name: Shrimp-Stuffed Nopales
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 1 cup chopped red bell pepper; 1 cup chopped onion; 1 cup chopped seeded tomato; 1 pound raw shrimp, peeled, deveined, and chopped; Salt and freshly ground black pepper; 4 cleaned prickly pear cactus paddles (1 1/4 pounds); Lime wedges, for serving; Bottled hot sauce (such as Huichol), for serving

December 20, 2011

Nopales are cactus paddles. They may be hard to come by if you don’t live in a border state or have access to a Mexican market. If you’re lucky, you’ll find prickly pear cactus paddles, which are packed with soluble fiber, vitamins, and minerals and reduce the glycemic effect of a meal. The stuffing is the star of this recipe, so if nopales are nowhere in sight, you can use corn tortillas for equally delicious (although not as pretty) results. At my house, we grill plain nopales until they are tender and a little charred and serve them with some lime wedges.

Recipe notes

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