Serves 6
 
Ingredients:    
5 cactus paddles, prickles removes, sliced or diced
2 medium tomatoes, coarsely chopped
1 small white onion, chopped
1 jalapeno, seeds and core removed, finely diced
½ bunch fresh cilantro, chopped
2 small limes or 1 large lime for lime juice
2 Tablespoons olive oil
1/2 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon ground black pepper
12 crisp corn tortillas (either toasted or left out over night)
½ cup queso fresco or cotija cheese

Method/Steps:
Procedure: Place cactus, tomatoes, onion, and cilantro in glass or plastic bowl. Add lime juice, olive oil, oregano, salt and pepper. Mix all ingredients together. Serve on lettuce leaves or over crispy tortilla and garnish with cheese.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com.