Pico De Gallo with Cactus
Add a zesty twist to your meals with this vibrant Pico de Gallo with Cactus! Featuring tender, cooked nopales (cactus paddles), juicy Roma tomatoes, crisp white onion, fresh cilantro, and a kick of jalapeño, this refreshing salsa is a unique and healthful take on the classic Mexican favorite. A tangy squeeze of lime juice ties all the flavors together, while the optional hint of olive oil adds a silky finish. Perfect as a topping for tacos, a colorful dip for tortilla chips, or a light and flavorful side dish, this recipe is quick to make and loaded with nutritious, plant-based ingredients. Whether you're an adventurous foodie or simply seeking a healthy and delicious addition to your table, this cactus pico de gallo is sure to impress!
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Recipe Information
Ingredients
- 1 cup Cactus paddles (nopales), cleaned and diced
- 4 medium Roma tomatoes, diced
- 1 small White onion, finely chopped
- 1 medium Jalapeño pepper, finely minced
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil (optional)
- 4 cups Water
Instructions
Start by preparing the cactus (nopales). If your cactus paddles are not already cleaned, carefully remove the spines and edges with a knife. Rinse thoroughly under cold water.
Bring 4 cups of water to a boil in a medium pot. Add the diced cactus to the boiling water, and cook for 8–10 minutes until the cactus becomes tender and the mucilage (gel-like substance) is reduced.
Drain the cooked cactus in a colander and rinse again under cold water to stop the cooking process and remove any remaining mucilage. Set aside to cool.
In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño, cilantro, and cooked cactus.
Squeeze in the juice of one lime, and sprinkle with 1/2 teaspoon of salt. Add the olive oil, if desired, for additional richness.
Gently toss all ingredients together until well mixed.
Taste and adjust seasoning with more salt or lime juice, if needed.
Serve immediately as a topping for tacos, a dip for tortilla chips, or a refreshing side dish. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.2 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2003 mg | 43% | |
*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.
