Name: Nopales and Shrimp Tacos
Total time: 1 h
Ingredients: ½ cup avocado , chopped; ½ cup fresh chopped cilantro; ¼ cup sour cream; ¼ cup water; ½ serrano chile , seeded and minced; 1 teaspoon lime juice; ¼ teaspoon table salt; 1 pound nopales (4 to 5 paddles); ¼ teaspoon plus ⅛ teaspoon table salt , divided, plus salt for salting vegetables; 6 ounces grape tomatoes , quartered; ⅓ cup finely chopped white onion; ¼ cup fresh chopped cilantro; 4 teaspoons extra-virgin olive oil , divided; 1 teaspoon grated lime zest plus 2 teaspoons juice, plus lime wedges for serving; ½ serrano chile , seeded and minced; 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, halved lengthwise; 1 garlic clove , minced; 12 (6-inch) corn tortillas , warmed

Nopales and Shrimp Tacos

By Camila Chaparro

Published on August 4, 2025

Time

1 hour

Yield

Serves 4

Ingredients

Avocado Crema

½ cup avocado, chopped½ cup fresh chopped cilantro ¼ cup sour cream ¼ cup water ½ serrano chile, seeded and minced1 teaspoon lime juice ¼ teaspoon table salt

Tacos

1 pound nopales (4 to 5 paddles)¼ teaspoon plus ⅛ teaspoon table salt, divided, plus salt for salting vegetables6 ounces grape tomatoes, quartered⅓ cup finely chopped white onion ¼ cup fresh chopped cilantro 4 teaspoons extra-virgin olive oil, divided1 teaspoon grated lime zest plus 2 teaspoons juice, plus lime wedges for serving½ serrano chile, seeded and minced1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, halved lengthwise1 garlic clove, minced12 (6-inch) corn tortillas, warmed

Before You Begin

Look for fresh cactus paddles at Mexican and Latino grocery stores; you might also find them at some well-stocked supermarkets. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 4. The nopales will continue to release mucilage if left to sit; add the nopales to the salad last and serve immediately.

Instructions

for the avocado crema

Process ½ avocado, chopped; ½ cup chopped cilantro; ¼ cup sour cream; ¼ cup water; ½ serrano chile, seeded and minced; 1 teaspoon lime juice; and ¼ teaspoon salt in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Set aside. (Crema can be refrigerated for up to 3 days.)

for the tacos

Gather 1 pound nopales (4 to 5 paddles). Working with 1 cactus paddle at a time, place flat on cutting board, and grasp thick end with tongs or dish towel. Place knife blade parallel to paddle, then slide knife away from you across surface to remove any thorns and small raised bumps. Repeat process on second side. Trim outer ¼ inch of paddle, then trim bottom ½ inch of thick end of paddle; discard trimmings. Rinse paddles well and clean cutting board.

Line rimmed baking sheet with dish towel; set aside. Cut paddles into ¼-inch-wide by 3-inch-long matchsticks. Combine nopales and 1 tablespoon table salt in bowl, stirring until nopales are well coated and begin to release a viscous liquid, about 1 minute. Let nopales sit for 10 minutes, stirring occasionally. Transfer nopales to colander and rinse under cold running water, agitating vigorously with your hands to remove all viscous liquid. Drain well, then transfer to prepared baking sheet in even layer to dry; set aside.

Combine 6 ounces quartered grape tomatoes, ⅓ cup finely chopped white onion, ¼ cup fresh chopped cilantro, 2 teaspoons extra virgin olive oil, 2 teaspoons lime juice, ½ a seeded and minced serrano chile, and ¼ teaspoon table salt, in large bowl. Set aside.

Heat remaining 2 teaspoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Pat 1 pound extra-large peeled, deveined, and halved shrimp with tails removed dry with paper towels and sprinkle with remaining ⅛ teaspoon table salt. Add shrimp to skillet in even layer and cook, stirring frequently, until just opaque, about 2 minutes. Off heat, stir in 1 minced garlic clove and 1 teaspoon grated lime zest.

Add reserved nopales (nopales may not be completely dry) to tomato mixture and toss to combine. Divide avocado crema evenly among 12 (6-inch) warmed corn tortillas, then top with nopales mixture and shrimp. Serve immediately with lime wedges.