Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas
Freshly grilled and sliced cactus paddles tossed with Oaxacan quesillo cheese, smoky mezcal dressing, and crunchy toasted pepitas for a vibrant, tangy salad. This mexican-inspired vegetarian ready in about 25 minutes pairs fresh lime juice, mezcal, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, cleaned and sliced into 1/2-inch strips fresh nopal cactus paddles
- 1 cup shredded quesillo (Oaxacan string cheese)
- 3 tbsp fresh lime juice
- 2 tbsp mezcal
- 3 tbsp olive oil
- 1 small, minced garlic clove
- 1/4 cup toasted pepitas (pumpkin seeds)
- to taste salt
- 2 tbsp chopped, for garnish fresh cilantro
- 1/4 tsp optional red chili flakes
Instructions
- Step 1: Preheat a grill pan over medium-high heat; grill 3 cleaned and sliced nopal cactus paddles strips for 3-4 minutes per side until tender and slightly charred; remove and let cool.
- Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons mezcal, 3 tablespoons olive oil, 1 minced small garlic clove, and salt to taste until emulsified.
- Step 3: In a large bowl, toss the grilled nopal strips with 1 cup shredded quesillo cheese and the mezcal-lime dressing until evenly coated.
- Step 4: Sprinkle 1/4 cup toasted pepitas and 2 tablespoons chopped fresh cilantro over the salad; add 1/4 teaspoon red chili flakes if desired for heat.
- Step 5: Serve immediately as a refreshing side or light main dish.
Equipment for this recipe
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Frequently asked questions
How long does Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas?
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 fresh lime juice from drying out.
Can I substitute ingredients in Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas?
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 Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Mezcal-Infused Cactus Paddle Salad with Quesillo and Toasted Pepitas?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
