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Taco Tuesday: Nopal and Soft Egg Tacos

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  • Prep 5 min
  • Total 20 min
  • Ingredients 5
  • Servings 2
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My grandfather is the only father figure I’ve known. He was the caretaker, provider and cook in the house. He was also a gardener: he harvested a lot of herbs in his backyard, and grew nopales. Pretty much half of the backyard was brimming with nopales, but I didn’t like them at all! My grandpa, however, would not accept the idea and always tried to get me to eat them. He would serve them in as many different ways as possible to see which would crack my dislike of them. None worked! Recently, I was at a restaurant with some friends and somebody ordered Brussels sprouts with a soft egg. It seemed like an odd combination to me. I was hesitant at first, but I absolutely loved them after the first bite. For some reason I thought of my grandpa and his nopales at that moment, and the various ways he cooked them for me. The Brussels sprouts and egg combination got me thinking this might be an interesting way to eat his nopales! The very next day I made this nopal recipe, and I completely flipped out over it. I’m looking forward to making them for my grandpa very soon. You can’t imagine how curious I am to see what he says!
by Nicole Presley
Updated Jan 20, 2017
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  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 cup nopales, sliced (I used the kind you buy in a jar)
  • 2 eggs
  • 4 corn tortillas


  • 1
    Melt the butter in a large frying pan over medium-high heat and add the onion and sauté for 10 minutes.
  • 2
    Add the nopales and continue to sauté for an additional 5 minutes.
  • 3
    Crack the eggs open over the top of the nopal-onion mixture and allow to cook for 3-4 minutes, or just until the egg whites set.
  • 4
    Heat corn tortillas over an open flame and fill the tortillas with the nopal and egg mixture.
  • 5
    Serve and enjoy!

Expert Tips

  • tip 1
    Topping with cheese is always recommended!

Nutrition Information

No nutrition information available for this recipe
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