Ingredients (use vegan versions):

  • 2 small pieces of cactus thinly sliced
  • 1 poblano pepper finely diced
  • 1 small onion finely diced
  • 2-3 green onions finely diced
  • 1 bell pepper finely diced
  • 1/2 cup cilantro diced
  • 2-3 medium tomatoes
  • chili powder, garlic, salt, paprika, pepper as desired
  • tortillas


Cactus leaves (prickly pear cactus) are available in most grocery
stores particularly stores and produce stands in highly hispanic areas
– I buy mine from a Mexican produce truck in my area. They are also
available in a jar in the mexican part of the store – called

Heat all incredients in a large skillet until the peppers and cactus
are darker green season to taste. Spoon over hot tortillas. I use
fresh tomatoes and chop them up finely – this makes a nice sauce
especially with mild chili powder.


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