Nopalitos Tacos - Cinco de Mayo celebrations | Sysco Foodie

Name: Nopalitos Tacos - Cinco de Mayo celebrations | Sysco Foodie
Ingredients: 1 roughly 8-oz. nopal paddle (cactus leaf); 1 Tsp. Arrezzio Impeial olive oil, divided Salt and freshly ground black pepper to taste; 1 Tbsp salt; 1 Tbsp ground black pepper; ¼ Imperial Fresh red bell pepper, julienned; ¼ Imperial Fresh yellow bell pepper, julienned; ¼ Imperial Fresh yellow onion, julienned; 4 Casa Solana Classic corn tortillas; 2 Tbsp. Tomatillo Salsa; 4 Tbsp. Pineapple Pico de Gallo; 2 Tbsp. Sysco Classic chickpeas, fried; 2 Tbsp. radish alfalfa sprouts or microgreens; 1 Imperial Fresh jalapeno chile, thinly sliced

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Savor the flavors of Mexico with our nopalitos tacos recipe by layering two corn tortillas topped with fresh tomatillo salsa.

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Ingredients

1 roughly 8-oz. nopal paddle (cactus leaf)
1 Tsp. Arrezzio Impeial olive oil, divided Salt and freshly ground black pepper to taste
1 Tbsp salt
1 Tbsp ground black pepper
¼ Imperial Fresh red bell pepper, julienned
¼ Imperial Fresh yellow bell pepper, julienned
¼ Imperial Fresh yellow onion, julienned
4 Casa Solana Classic corn tortillas
2 Tbsp. Tomatillo Salsa
4 Tbsp. Pineapple Pico de Gallo
2 Tbsp. Sysco Classic chickpeas, fried
2 Tbsp. radish alfalfa sprouts or microgreens
1 Imperial Fresh jalapeno chile, thinly sliced