Tacos de nopales with scrambled eggs and cheese Recipe
These breakfast tacos combine the gently tangy flavor of nopales cactus with creamy scrambled eggs and melted cheese. In Mexico this combination is a common way to use up leftover cooked cactus from dinner. The dish is a bit like our eggs with vegetables in a pan, only wrapped in a warm tortilla and seasoned with lime and a touch of chili.
Tacos de nopales are an unusual breakfast for us, where cactus shares the spotlight with familiar scrambled eggs. The slightly tangy, vegetal flavor of nopales balances the creamy eggs and stretchy cheese, creating something between a breakfast burrito and eggs from the pan. It’s also a clever way to use up leftover cactus from the day before, just like in Mexican homes.
Chef's tips
Take the eggs off the heat while they’re still slightly moist – they will continue to cook in the warm pan and stay creamy in the tacos instead of drying out. Let the nopales cook off their excess moisture in the pan; otherwise the filling will be watery and make the tortillas soggy. Keep the tortillas under a cloth and warm them in batches – cold ones crack easily when folded.
How to serve
Serve immediately after assembling, with lime wedges and extra chopped coriander on the table so everyone can season their tacos to taste. Strong black coffee or cold brew is perfect for breakfast, and for a late brunch try homemade citrus agua fresca or lightly sparkling water with lime. It’s a great dish for a leisurely weekend morning when everyone drifts between the kitchen and the table, assembling their tacos as they go.
Ingredients
- corn tortilla - 6 piece
- nopales - 200 g
- eggs - 5 piece
- yellow cheese - 80 g
- onion - 0.5 piece
- chili pepper - 1 piece
- vegetable oil - 2 tablespoon
- sour cream - 60 g
- lime - 1 piece
- coriander - 2 tablespoon
- salt
- black pepper
Preparation
- Peel the onion and cut it into a small dice. Slice the chili pepper lengthwise, remove the seeds if you want a milder dish, and chop it finely. If using canned nopales, drain them and rinse under running water.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the chopped chili and the strips of nopales. Fry together for 4–5 minutes until the cactus is well heated through and any excess moisture has evaporated. Season with a pinch of salt and pepper.
- In a bowl, beat the eggs with a pinch of salt. Push the vegetables to the sides of the pan to make space in the center. Pour the second tablespoon of oil into the empty space, then pour in the eggs after a moment.
- Cook the scrambled eggs over medium heat, gently stirring from the edges toward the center until they set but remain slightly creamy. Mix them with the nopales and remove the pan from the heat.
- Warm the tortillas: place them on a dry pan for 20–30 seconds on each side until soft and pliable. Cover them with a cloth so they don’t dry out.
- Place a portion of the nopales scramble on each tortilla, sprinkle with grated cheese and a little chopped coriander. Drizzle with lime juice.
- Top each taco with a teaspoon of sour cream or yogurt. Serve immediately while the tortillas are still warm and the cheese is starting to melt.
Storage
Store the egg-and-nopales filling separately in the fridge for up to 1 day and reheat gently in a pan. Warm fresh tortillas just before serving and assemble the tacos right before eating so they don’t become soggy.
