Nopalito Smoothie Recipes

NOPALITO SMOOTHIE

Nopalito Smoothie image

Provided by caviar

Time 29m

Yield 1

Number Of Ingredients 8

Ingredients

1 ripe banana, cold from the refrigerator
1 cup diced nopalitos, frozen
1/2 key or Mexican lime, juiced
OR
1 tablespoon lime or lemon juice
1 cup cold orange, pineapple or grapefruit juice
2 ounces herbal tonic, optional
1 tablespoon honey

Steps:

Put banana, nopalitos, juices and other ingredients in blender and liquefy until smooth.

NOPALITOS CON PAPAS

Nopalitos Con Papas image

An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.

Provided by Arianna

Categories Side Dish Vegetables

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
3 potatoes, peeled and cut into strips
1 (16 ounce) jar sliced nopalitos, drained and rinsed
1 onion, diced
1 small tomato, diced
1 minced jalapeno pepper
salt to taste

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 36 g, Fat 7.2 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 76.3 mg, Sugar 3.5 g

NOPALITO SALSA

Nopalito Salsa image

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

Provided by Donna Baker

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 1/3 cups canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 1/3 cups diced cooked green beans
3/4 cup diced peeled jicama
2 small tomatoes, diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 serrano chili or small jalapeño chili, minced
1 garlic clove, minced

Steps:

Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)

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