Tostadas con Nopales y Queso Panela

When I was growing up in Chihuahua, Mexico, my mom needed to make sure that her six kids were well-fed and nourished. And while I wouldn’t consider any of us picky eaters when we were young, there was always something in every meal that one didn’t like. For me, that was cooked carrots, green peas and beets. 

Vegetable soup has always been part of the weekly meal rotation at my parents’ house, and carrots are always featured in that soup. As a kid, to avoid confrontations with my parents about eating my food, I’d leave all of the pieces of carrots and basically swallow them at the end with a glass of water (I’m over that now!). Green peas also made their way into my body, barely intact. As for beets, my mom told me that ancient civilizations used colorful produce as cosmetics and, specifically, beets were used as lipstick. Even now, I don’t know if that’s true, but it did the trick! Before eating my beets, I’d paint my lips with a piece and then eat them drizzled with ranch dressing. 

If there was one dish we could all agree on, it was our mom’s ensalada de nopales (cactus salad)—even my younger brother and sister, who apparently didn’t like tomatoes. And if she served it on tostadas with avocado and fresh cheese, even better. You can think of it as a pico-de-gallo-style salad plus nopales (minus the serrano, but if you’re a serrano-lover, it’s a great addition!). Nopales, also known as prickly pear, are the paddles of the nopal or prickly pear cactus. Nopales have a bright green color, a slightly viscous texture, and a tart, slightly bitter flavor. They are rich in antioxidants and fiber and are widely used in Mexico to relieve constipation.

My mom’s tostadas are such a staple at my parents’ house that she not only serves them pretty regularly but they’re also a must when she hosts a gathering. They make frequent appearances as an appetizer or served alongside carne asada or pan-seared fish. And the best part is that they’re loved by the whole family (my niece and nephews love them), and they’re as easy to make as it gets. Finding fresh cactus paddles in the U.S. might be the trickiest part. But lucky for you, using canned or jarred ones solves the problem. 

Assembling the tostadas is very straightforward. Basically, you just spread some mashed avocado evenly on the tostada, add the nopales salad and top it with cubed queso panela (a Mexican fresh cheese). Personally, I like using crumbled queso fresco or feta cheese instead. And for an extra Mexican touch, add your favorite salsa on top. Besides being really delicious, these tostadas are packed with gut-supporting and satisfying fiber—one serving provides 6 grams of fiber.

In just 30 minutes, you’ll have a flavorful, nutritious and fresh salad ready to use in any meal of the day. Whenever I make this nopales salad, I always make a big batch because it goes great with lots of things. I find it pairs well with scrambled eggs at breakfast or mixed in with greens and grilled chicken for lunch or dinner. And if you want a fresh and savory snack, a bowl of nopales salad with some crumbled cheese is the perfect option.