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Grilled Nopales and Green Onion Tacos

Grilled cactus tends to be less ‘gummy’ than boiled or steamed cactus. If you are squeamish about the gummy factor, then this is the way to go. Plus, the slight burn on the green onions and cactus makes the dish more complex and delicious. Use these as a taco or burrito filling, add to a sandwich or use in a salad or salsa. Read about how to trim and prep your cactus pads here.


  • 1 bunch green onions
  • 2-4 cactus pads
  • 1 tablespoon oil
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teaspoon ground oregano
  • 1 teaspoon chile flakes
  • Salt and pepper to taste
  • 6 corn tortillas
  • Goat cheese or other mild white cheese


Mix together oil, vinegar, chile, oregano and salt and pepper. Rub mixture over onions and cactus and let marinate while grill heats. When grill is hot place pads and green onions over an area with medium high heat. After three minutes remove onions and flip cactus pads. Cook pads until beginning to brown and slightly charred around edges. Remove from grill and slice into long strips. Serve wrapped in tortilla with green onions and cheese.

Submitted by Sara Jones, Tucson CSA