Ingredients
- 4 Nopales, cleaned, cut into bite sized pieces (or 30 ounce jar nopales, drained and rinsed)
- ¼ Red Onion, sliced very thin
- 2 Roma Tomatoes, diced
- ¼ cup Pickled Jalapeños, diced
- ¼ cup + 1 Tablespoon Cilantro, chopped, divided
- ¼ teaspoon Cumin
- ¼ teaspoon Mexican Oregano
- 1 Lime, juiced
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 Tablespoon Olive Oil
- ¼ cup Queso Fresco, crumbled
Instructions
- If you are using fresh nopales, place them in a saucepan and cover with water and boil for about 5 minutes just till they change to a darker green color. Drain and rinse with cool water.
- If using canned, drain and rinse. If they are slimy, you can grill in a pan for a few minutes on each side.
- In a large serving bowl, combine the nopales, onions, tomatoes, jalapeños and 1/4 cup cilantro. Toss to combine.
- Add all the herbs and lime juice and drizzle with olive oil. Stir gently.
- Sprinkle with the tablespoon of cilantro and queso fresco.
- Cover and store in the refrigerator until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1g, Calories: 76kcal (4%), Carbohydrates: 4.7g (2%), Protein: 3.3g (7%), Fat: 5g (8%), Sodium: 180mg (8%), Fiber: 2.2g (9%), Sugar: 1.5g (2%)