INGREDIENTS

1 cup Fresh Cactus Paddles (Nopales)  
2 Tbsp.  Butter  
1 cup  Onion , sliced 
1/2 cup  Tomato , seeded and diced 
1 tsp.  Jalapeno Pepper , seeded and minced 
5  Eggs , beaten with a little milk 
12 Mission® 6" White Corn Tortillas (10600)  
1/2 cup  Queso Fresco , crumbled 
Chopped Cilantro , for garnishing 

DIRECTIONS

1.) Carefully clean the cactus paddles by running a sharp knife parallel to the surface, removing any of the spines. After they are free from spines, slice into ¼” x 1” strips.

2.) Melt the butter in a skillet over medium heat. Sauté the onions until they start to caramelize, about 8 minutes. Add the cactus and sauté for another 5 minutes. Add the tomatoes and jalapeños and cook for another minute.

3.) Add the beaten eggs and mix. Cook until the eggs are firm.

4.) Using two Mission® corn tortillas per taco, divide the egg mixture into the 6 tacos. Top with a little queso fresco and cilantro and serve.

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