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Consuelo H Banda
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Recipe

Nopalitos with Tuna

15 mins
30 mins
Low
18
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Delicious dish, easy to prepare based on very nutritious nopales, has a spicy touch for the chipotle chile and is perfumed with the sprig of epazote. A very Mexican flavor to prepare canned tuna and enjoy something different.
Learn more about Consuelo H Banda

Ingredients

6 portions
  • 10 nopales
  • 1/4 onions
  • 1 branch epazote
  • 2 cans tuna
  • 3 chipotle chilies
  • 1 tablespoon salt
  • 2 tablespoons oil

Preparation

Cook the chopped nopalitos with a little salt.
Once they are cooked, let them drain.
In a hot pan add oil and onion fry until transparent.
Fry the nopales together with the onion for 2 minutes, without stopping to move.
Add the tuna and mix.
Add finely chopped epazote and chipotle peppers.
Cover and move constantly for 5 minutes.
Ready, you can enjoy this delicious dish, you can accompany it with frijolitos and tortillas.

TIPS

Cook the nopales with little water and add a tablespoon of salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
128.1
kcal
6.41%
Carbohydrate, by difference
6.4
g
2.13%
Protein
6.8
g
13.6%
Total lipid (fat)
8.6
g
13.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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