Name: Cactus Salad Tacos | Tacos de Nopalitos
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

Nutrition

Serving Size: 4-6