Cactus Salad Tacos

Mission Artisan Tortillas

1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips

1 small onion, chopped

2 medium tomatoes, chopped

½ bunch of cilantro chopped

1 ½ tbsp lime juice

3 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp Mexican dried oregano, crushed

1/3 cup cotija cheese, crumbled

 

De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.