Marketplace Tacos - Rick Bayless

Ingredients

• 4 medium (1 pound total) nopales (cactus paddles), cleaned of spines and cut into ½-inch pieces
• salt
• 1 small white onion, cut into ¼-inch pieces
• 1 cup ripe tomato, chopped (about ¼-inch pieces is perfect)—you’ll need 1 medium
• 1 to 2 serrano chiles, stemmed and very thinly sliced crosswise
• A few tablespoons chopped fresh cilantro
• 2 large ripe avocados pitted, flesh scooped from skin, each cut into 8 slices
• 8 to 10 ounces panela or fresco cheese, cut into ½-inch pieces
• 2 to 3 ounces crisp-fried chicharrón, broken into ½-inch pieces (2 to 3 cups)
• 2 limes, each cut into 8 wedges, plus a little more for seasoning the salad
• 16 warm corn tortillas