Cactus Salad | RICARDO

Ingredients

• 1 jar 420 g cactus spears (see note)
• 3/4 cup (180 ml) roasted red bell peppers, cut into strips
• 1 green onion, thinly sliced
• 2 tablespoons (30 ml) fresh cilantro, chopped
• 1 teaspoon (5 ml) orange zest
• 2 tablespoons (30 ml) orange juice
• 1 tablespoon (15 ml) olive oil
• Salt and pepper
• 4 tortillas 7-inch (18-cm)
• 2 tablespoons (30 ml) olive oil