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Canned cactus strips — nopales salad, tacos, eggs, healthy fiber
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Cultural history of Mexican food in America — food writing at its best
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Canned cactus strips — nopales salad, tacos, eggs, healthy fiber
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Cultural history of Mexican food in America — food writing at its best
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Preheat oven to 425°F. Mix together the spring onions, red chili and cheese in a bowl. Spread over the tortillas and bake for 3-4 minutes. Meanwhile, make the salad. Mix together the vinegar and diced onion with salt, pepper and sugar to taste. Mix in the oil until fully incorporated and use to dress the lettuce, cucumber and tomatoes. Serve with the baked tacos.