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Papalote Taco House’s Nopales, Mushroom and Tomato Breakfast Taco

Serves: 4

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4 ounces nopales (see note)
1 ounce mushrooms, diced
1 ounce tomatoes, diced
1 tablespoon vegetable oil
4 large eggs
4 corn tortillas


Before making the tacos, boil the nopales in water with a little bit of salt for about 3 minutes. Once soft, place the nopales under cool water and drain, then cut into small pieces.

In a medium bowl, beat the eggs. Heat the oil in a large skillet over medium heat. Add the eggs, followed by the vegetables and nopales and cook just until the eggs have formed soft curds. Meanwhile, heat the tortillas on a griddle until soft and warm. Fill and serve immediately.

Photo (nopales): Meal Makeover Moms/Flickr (license)

About the recipe

Known for its unassuming tacos made from homemade family recipes, Papalote Taco House really shines when it comes to vegetarian- and vegan-friendly options. The little South Austin shop is known for its inventive ingredients, such as nopales (the fleshy pads of a cactus, cooked until soft). Add in mushrooms and tomatoes, and you’ve got yourself a true breakfast treat.

Jarred nopales are available at Mexican groceries and specialty food stores; if using jarred, skip the boiling step.

Recipe adapted from LiveMom.