Low Fat Grilled Cactus with Lime and Cilantro
Elevate your plant-based cooking with this vibrant and easy-to-make Low Fat Grilled Cactus with Lime and Cilantro—a deliciously healthy twist on grilling! Fresh cactus paddles are marinated in a zesty blend of lime juice, garlic, olive oil, and fragrant cilantro, then perfectly charred on the grill for a smoky, tangy flavor with just a hint of spice. This low-fat dish, packed with fiber and nutrients, makes a refreshing side or light main course that’s bursting with Tex-Mex flair. The quick prep time and simple ingredients make it ideal for weeknight dinners or summer cookouts. Serve it warm with extra cilantro and a squeeze of lime for a dish your guests won’t forget! Keywords: low fat grilled cactus recipe, healthy Tex-Mex side dish, vegan grilling recipes, lime and cilantro marinade.
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Ingredients
- 4 whole cactus paddles
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro leaves
- 1 teaspoon olive oil
- 2 cloves garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon fresh ground black pepper
- 0.125 teaspoon red pepper flakes
- 4 cups water
Directions
Step 1
To clean the cactus paddles, wear gloves and rinse them under cold running water. Use a knife or a vegetable peeler to scrape off the thorns and any blemishes. Trim away the edges and stems.
Step 2
Fill a large bowl with 4 cups of water and soak the prepared cactus paddles for about 10 minutes. This helps to reduce their natural sliminess.
Step 3
Meanwhile, prepare the marinade by combining fresh lime juice, chopped cilantro leaves, finely minced garlic, olive oil, sea salt, black pepper, and red pepper flakes in a small mixing bowl. Stir until well combined.
Step 4
Remove the cactus paddles from the water and pat them dry with a clean kitchen towel.
Step 5
Place the paddles in a shallow dish and pour the marinade over them. Ensure each paddle is thoroughly coated, then cover the dish with plastic wrap and let it sit for at least 15 minutes.
Step 6
Preheat your grill to medium-high heat.
Step 7
Once heated, place the marinated cactus paddles on the grill. Cook for 3-4 minutes on each side, or until they have char marks and are tender. Be careful not to overcook, as the cactus can become mushy.
Step 8
Remove from the grill and let rest for a couple of minutes.
Step 9
Slice the grilled cactus into thin strips. Sprinkle with additional cilantro if desired and serve warm as a side or main dish.
Nutrition Facts
| Serving size | (2025.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 303.6 |
| Total Fat 15.7g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1397.4mg | 0% |
| Total Carbohydrate 37.1g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 12.0g | |
| Protein 13.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1666.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2649.4mg | 0% |
Source of Calories