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This tangy salad is made from the tender, cooked and marinated paddles of the Nopal cactus. Tossed with onions, citrus juice and cilantro, this Mexican favorite is a unique and tasty side dish to any meal.
GOYA® Adobo All-Purpose Seasoning with Pepper or to taste
onion, finely diced
bunch fresh cilantro or parsley
GOYA® Serrano Peppers, diced
GOYA® Red Wine Vinegar
GOYA® Lemon Juice
GOYA® Salsita Habanera
GOYA® Queso Fresco, crumbled
Place the Nopalitos in a large bowl. Season with Adobo.
Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.
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