Low Fat Grilled Cactus with Lime and Cilantro
Discover the vibrant flavors of the Southwest with this **Low Fat Grilled Cactus with Lime and Cilantro** recipe! Perfect for a healthy and unique dish, tender cactus paddles (nopales) are marinated in a zesty blend of fresh lime juice, garlic, and a hint of spice, then grilled to smoky perfection. This nutrient-packed side is naturally low in fat and infused with a bright pop of fresh cilantro to complement its subtle tanginess. Quick and easy to prepare, the cactus is soaked to reduce its natural sliminess, then cooked in just 10 minutes for a dish that’s bursting with freshness and perfect for any barbecue, taco night, or plant-based meal. Whether you’re new to cooking nopales or a seasoned pro, this recipe will impress your taste buds with its bold, clean flavors and simplicity.
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Recipe Information
Ingredients
- 4 whole cactus paddles
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro leaves
- 1 teaspoon olive oil
- 2 cloves garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon fresh ground black pepper
- 0.125 teaspoon red pepper flakes
- 4 cups water
Instructions
To clean the cactus paddles, wear gloves and rinse them under cold running water. Use a knife or a vegetable peeler to scrape off the thorns and any blemishes. Trim away the edges and stems.
Fill a large bowl with 4 cups of water and soak the prepared cactus paddles for about 10 minutes. This helps to reduce their natural sliminess.
Meanwhile, prepare the marinade by combining fresh lime juice, chopped cilantro leaves, finely minced garlic, olive oil, sea salt, black pepper, and red pepper flakes in a small mixing bowl. Stir until well combined.
Remove the cactus paddles from the water and pat them dry with a clean kitchen towel.
Place the paddles in a shallow dish and pour the marinade over them. Ensure each paddle is thoroughly coated, then cover the dish with plastic wrap and let it sit for at least 15 minutes.
Preheat your grill to medium-high heat.
Once heated, place the marinated cactus paddles on the grill. Cook for 3-4 minutes on each side, or until they have char marks and are tender. Be careful not to overcook, as the cactus can become mushy.
Remove from the grill and let rest for a couple of minutes.
Slice the grilled cactus into thin strips. Sprinkle with additional cilantro if desired and serve warm as a side or main dish.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 12.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1667 mg | 128% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
