Grilled Nopal and Quesillo Tacos with Salsa Verde
Charred cactus paddles and Oaxacan string cheese tucked into warm corn tortillas, topped with tangy homemade salsa verde. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs corn tortillas, medium tomatillos, husked and quartered, jalapeño pepper, stemmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 paddles fresh nopal cactus paddles, cleaned and sliced into 1/2-inch strips
- 8 oz quesillo (Oaxacan string cheese), shredded
- 12 pieces corn tortillas
- 6 medium tomatillos, husked and quartered
- 1 jalapeño pepper, stemmed
- 1 small white onion, quartered
- 1/2 cup fresh cilantro leaves
- 2 tbsp lime juice
- to taste salt
- 2 tbsp vegetable oil
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 sliced fresh nopal cactus paddles with 1 tbsp vegetable oil and grill for 3-4 minutes per side until tender and lightly charred. Remove and set aside.
- Step 2: On the same grill, place 6 quartered tomatillos, 1 stemmed jalapeño pepper, and 1 quartered small white onion. Grill for 5-6 minutes, turning occasionally, until softened and blistered.
- Step 3: Transfer grilled tomatillos, jalapeño, and onion to a blender. Add 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1 tbsp vegetable oil, and salt to taste. Blend until smooth to make salsa verde.
- Step 4: Warm 12 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
- Step 5: Assemble tacos by placing grilled nopal strips and 8 oz shredded quesillo cheese evenly among the warm tortillas. Top each with a spoonful of salsa verde.
- Step 6: Serve immediately, garnished with extra cilantro or lime wedges if desired.
Frequently asked questions
How long does Grilled Nopal and Quesillo Tacos with Salsa Verde take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Nopal and Quesillo Tacos with Salsa Verde?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.
Can I substitute ingredients in Grilled Nopal and Quesillo Tacos with Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Nopal and Quesillo Tacos with Salsa Verde for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Nopal and Quesillo Tacos with Salsa Verde vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
