Vegan Nopales & Corn Tacos

Vegan Nopales & Corn Tacos

  • Author: Vanessa
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8-10 1x


  • 1 tbsp avocado oil
  • 4 cactus paddles (57 inches in length) – cleaned & sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 1 jalapeño or serrano pepper, diced (optional)
  • 1 tbsp liquid smoke
  • Sea salt to taste
  • 1 1/2 cups raw organic sweet corn
  • 810 corn tortillas
  • 1 cup vegan cheese (I used follow your heart brand)
  • 1 avocado, cut into slices
  • fresh cilantro leaves & lime wedges for serving


  1. Heat a large cast iron skillet with 1 tbsp avocado oil over medium high heat. Add sliced nopales to the skillet and cook for a few minutes until mixture is warmed and just beginning to brown
  2. Add sliced onion and red bell pepper to the skillet & cook with the nopales for a few minutes until heated throughout. Add in seasoning and liquid smoke – turn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos
  3. Warm a griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes.
  4. Fill with each tortilla with the nopales, using about 1/2 cup of filling per taco (use more or less depending on the size of your tortillas)
  5. Remove filled tortillas from griddle and put on plates to serve. To each taco add raw sweet corn, a slice or two of avocado, vegan cheese & fresh cilantro leaves
  6. Serve tacos with lime wedges. Enjoy!


Nutrition Facts: Calculated with avocado and cheese.
I like to add refried black beans to up my protein and fiber intake :)

  • Category: Entree
  • Cuisine: Mexican, Gluten-Free, Vegan


  • Serving Size: 1
  • Calories: 79
  • Fat: 2.7g
  • Carbohydrates: 12.9g
  • Fiber: 2.6g
  • Protein: 2.4g