Diana's Kitchen ep.01 TORTA TUNA

Prepare cactus pads by cleaning and removing spines.

Boil cactus pads in salted water until tender, about 15-20 minutes.

Drain and chop the cooked cactus pads into small pieces.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 3-4 minutes.

Add garlic to the skillet and sauté for an additional minute until fragrant.

Stir in the chopped cactus pads and cook for 5 minutes, seasoning with salt and pepper.

Remove from heat and mix in chopped cilantro and lime juice.

Warm tortillas in a dry skillet or microwave until pliable.

Spread a layer of avocado on each tortilla.

Top with the cactus mixture and sprinkle cheese on top.

Add jalapeños and a dollop of sour cream if desired.

Fold the tortillas to create a wrap or serve open-faced.

Serve immediately with lime wedges on the side.

Spice Level:

Dietary

Allergens