How to Make CACTUS Salad | EASY Side Recipe for Tacos | Villa Cocina

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is rich in healthy fats.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide crunch without the heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute for a similar acidity.

Clean the cactus paddles by cutting around the outer spines and rinsing them well.

Slice the cactus paddles lengthwise into thin strips and cut the strips in half.

Place the cactus in a large deep pot with 1/4 large white onion, a small bunch of cilantro, and 2 garlic cloves over medium heat.

Cover the pot and stir as needed until the cactus releases its gelatinous substance and turns pale green.

Remove the cooked onion, cilantro, and garlic from the pot and rinse the cactus under cold water to cool it down.

In a large bowl, combine the cooled cactus, diced red onion, tomatoes, and cilantro.

Add 16 whole pickled serrano peppers to the salad.

In a mixing bowl, whisk together 3 tablespoons of lime juice, 3 tablespoons of olive oil, 3 tablespoons of vinegar from the pickled serranos, 1 teaspoon of dry oregano, and salt to taste.

Pour the dressing over the salad and mix to ensure everything is coated.

Add 12 ounces of cubed queso fresco and gently mix it in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens