- 1 pound cactus paddles or fresh green beans
- 1 cup thinly sliced onion
- 2 cloves minced garlic
- 2 medium tomatoes, diced small
- 3 radishes, julienned
- 1/4 cup chopped cilantro
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 2 teaspoons leaf oregano
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup crumbled queso fresco or feta cheese
- 2 pounds small cooked, peeled and deveined shrimp
- Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.