New Mexico Grilled Nopalitos Tacos

Introduction

Bring the bold flavors of New Mexico to your backyard with these savory Grilled Nopalitos Tacos. Using the Arteflame grill, this recipe transforms fresh cactus paddles into smoky, tender nopalitos, seared to perfection on the flat top cooktop and served with melty cheese and vibrant salsa inside warm corn tortillas. With no pots, pans or oven needed, everything is cooked outdoors for effortless cleanup and unbeatable flavor.

Ingredients

• 6 fresh nopal cactus paddles, cleaned and de-spined
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 small corn tortillas
• 1 cup shredded queso Oaxaca or Monterey Jack cheese
• 1/2 cup fresh salsa verde or red salsa
• 1/4 cup chopped cilantro (optional garnish)
• 1 lime, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill fire bowl.
2. Stack firewood over the napkins, light the paper, and let the fire build.
3. Wait about 20 minutes for the grill to fully heat up for cooking. The center grate reaches over 1,000°F for searing, while the surrounding flat top griddle offers even, temperature-controlled cooking zones.

Step 2: Prepare the nopalitos

1. Brush cactus paddles with a thin layer of melted butter.
2. Season both sides with salt, cumin, and chili powder.

Step 3: Grill the cactus paddles

1. Place seasoned paddles on the flat cooktop toward the hotter center zones to get a nice sear.
2. Grill about 4–5 minutes per side, until they're tender and lightly blistered.
3. Move them toward a cooler zone while you prepare the tortillas.

Step 4: Warm the tortillas

1. Place corn tortillas on the outer ring of the flat top to heat, about 30 seconds per side until warm and pliable.

Step 5: Assemble the tacos

1. Slice grilled nopalitos into strips.
2. Place cheese on half of the warmed tortilla and top with sliced nopalitos.
3. Spoon salsa over the top and fold the tortilla gently in half.
4. Top with chopped cilantro and a squeeze of lime if desired.

Tips

• Use the hotter inside edge of the griddle for a good sear on the nopalitos and the outer edges to keep tortillas warm.
• Don’t overcook the cactus—they should be tender but still slightly crisp for the best texture.
• The flat cooktop keeps your cactus moist and tender without burning due to its solid steel surface.
• No need for pans or lids—the Arteflame grill cooks everything perfectly.
• Clean-up is virtually non-existent—just scrape the griddle and enjoy your meal.

Variations

1. Spicy Chorizo Nopal Tacos: Add grilled slices of chorizo sausage for a rich and spicy bite that complements the cactus.
2. Charred Pineapple & Nopal Tacos: Add chunks of fresh pineapple to the grill for natural sweetness and a tropical twist.
3. Avocado Lime Nopal Tacos: Top with sliced avocado and a squeeze of fresh lime for creamy tanginess.
4. Smoky Chipotle Nopal Tacos: Mix a chipotle adobo glaze to brush over cactus while grilling for a deep smoky flavor.
5. Black Bean & Nopal Tacos: Grill mashed black beans on the griddle with butter before layering into the tortillas with cactus strips.

Best pairings

• Freshly made guacamole and tortilla chips
• A cold Mexican lager or smoky mezcal cocktail
• Charred street corn (elote) grilled on the Arteflame
• Grilled jalapeños stuffed with cream cheese
• Crisp jicama salad with lime and chili powder

Conclusion

These New Mexico-inspired Grilled Nopalitos Tacos are a savory celebration of simple ingredients cooked to perfection on the Arteflame grill. From the smoky tenderness of cactus paddles to the melted cheese and spicy-sweet salsa, every bite delivers a combination of bold flavors and satisfying textures—without ever needing a pan or oven. Once you try these tacos, they’ll become a staple at your grilling gatherings.