Nopal salpicón: fresh, healthy and easy to make

Ingredients

• 500 gcooked beef skirt steak
• 2tomatoes, diced
• 1/2red onion, thinly sliced
• 1/2 bunchcoriander, finely chopped
• 2avocados, diced
• 1 canchopped jalapeños
• 2limes, juiced
• 200 gPanela cheese
• 2 tbspolive oil
• 1 tbsporegano
• to tastesalt and pepper
• to tastetostadas

Instructions

1. 1

   Grill the nopales

   Grill the nopales, then cut them into thin strips.

2. 2

   Mix the salad

   In a bowl, combine the beef, nopales, red onion, pickled chillies, Panela cheese, olive oil and finely chopped coriander.

3. 3

   Season and finish

   Season with salt, pepper and oregano, then add the diced avocado last.

4. 4

   Serve with tostadas

   Serve the salpicón with tostadas.

What is nopal salpicón?

Salpicón is a Mexican-style chopped salad, often made with shredded or chopped meat and a bright, tangy dressing. This version pairs beef with nopal cactus, fresh vegetables, cheese and pickled jalapeños.

The ingredient list provided does not include nopales, although the method calls for them. Add grilled nopales if you have them, or note that the listed ingredients alone will make a beef salpicón without cactus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The beef and Panela cheese contribute most of the protein, while the tostadas and vegetables supply carbohydrates; avocado and olive oil are the main sources of fat. For a balanced plate, serve a measured portion with extra fresh vegetables or beans alongside.

The key ingredients

Beef: The recipe specifies cooked skirt steak, so it can go straight into the mixing bowl. Cut or shred it into easy-to-eat pieces if it is not already prepared that way.

Panela and avocado: Panela brings a mild, milky flavour, while avocado adds a soft, creamy contrast. Add the avocado at the end to help it keep its shape.

Getting the nopales ready

Grilling: The method begins by grilling the nopales, then slicing them thinly. Since the recipe gives no quantity or grilling time, prepare the amount you have and cook until tender with some char, keeping an eye on them as they cook.

Cutting: Thin strips are easier to mix through the beef and eat on tostadas. If you are following only the supplied ingredient list, this step cannot be completed because nopales are not listed.

Balancing the flavours

Chillies: The canned jalapeños are described as chopped, and the method refers to pickled chillies. Drain them if you want a less briny salad, or include some of their pickling liquid for extra tang.

Lime and oregano: The ingredients include lime juice and oregano, though the method does not specify when to add the lime. Stir in the juice with the seasoning, tasting as you go so the salad is bright but not overly sharp.

Mixing and texture

Gentle mixing: Combine the beef and firmer ingredients first, then fold in the avocado after seasoning. This helps keep the avocado in chunks rather than turning it into a dressing.

Seasoning: Taste before serving, as the cheese and pickled jalapeños can both contribute salt. Add salt and pepper gradually.

Serving ideas

Tostadas: Spoon the salpicón onto tostadas just before eating, so they stay crisp. You can also serve the salad in a bowl with tostadas alongside.

Fresh sides: If you want a more filling plate, serve it with beans or extra vegetables. Keep any toppings separate until serving to preserve their texture.

Recipe notes & tips

• Drain the jalapeños if you prefer a milder, less briny result.
• Cut the cooked beef into small pieces so it mixes evenly with the vegetables.
• Add the avocado after seasoning to help it retain its shape.
• Taste before adding salt because the cheese and pickled chillies may already be salty.
• Assemble tostadas just before serving to keep them crisp.

Variations

• More citrus: Add extra lime juice a little at a time for a sharper finish.
• Milder chillies: Use fewer jalapeños or remove them for a gentler flavour.
• Extra crunch: Add thinly sliced radishes just before serving.
• Without beef: Replace the beef with cooked beans for a meat-free variation.
• With nopales: Grill and slice nopales as directed in the method, adjusting the amount to taste.

Common mistakes to avoid

• Adding avocado too early: It can break down while mixing; fold it in after seasoning.
• Over-salting: Panela and pickled jalapeños can be salty; taste before adding extra.
• Soggy tostadas: Topping them too far ahead softens them; assemble just before eating.
• Leaving the beef in large pieces: It is harder to serve on tostadas; cut or shred it into bite-sized pieces.
• Forgetting the missing nopales: They appear in the method but not the ingredient list; obtain them separately if you want the cactus version.

How to store

Refrigerate leftover salpicón in a covered container and eat within 2 days. For best texture, store the avocado separately and add it shortly before serving; keep tostadas separate. Serve chilled or let the salad sit briefly at room temperature, rather than reheating it.

Frequently asked questions