This nopal huarache brings together tradition and bold ingredients in every bite.

A Fresh, Healthy Spin on Tradition

A fresh twist on a classic, this nopal huarache layers smoky fajita and vibrant toppings over a perfectly grilled cactus pad.

Ingredients

  • 1 fresh nopal pad (whole)

  • 1 Tbsp Refried beans (homemade or canned, to taste)

  • ¼ Lb Grilled fajita meat

  • 1 Tbsp of Mexican crema

  • 2-3 Mexican green onions (grilled or sliced)

  • 1 Avocado

  • 1 Tsp of Oil

  • 1 Tsp Garlic salt

  • ¼ Cup of White onion

  • Seasoned rice to your liking

  • Grated cheese to you liking

  • Salsa to your liking

  • Pico de gallo to your liking

Instructions

1. Cook the Nopal:

Heat a skillet and place the whole nopal pad in the pan. Season with garlic salt and cook for about 8 minutes, flipping to cook evenly.

2. Cook the Fajita :

In a skillet with oil, add the fajita meat, minced garlic, and salt to taste. Once browned, add a slice of white onion and the Mexican green onions. Remove from heat.

3. Assemble the Huarache:

Preheat the air fryer (Suggested temperature: 375°F / 190°C). Layer the refried beans, fajita meat, and cheese on top of the cooked nopal. Place the prepared nopal on the air fryer tray. Cook in the air fryer for 5 minutes to melt the cheese and heat through.

4. Serve and Enjoy!

Transfer the huarache to a plate. Top with pico de gallo and Mexican crema. Serve with rice, avocado, and Mexican green onions. Enjoy with bread or tortillas if desired.

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