Directions

1Slice the red onion and jalapeno into long, thin strips. Add them to a bowl with lime juice and salt. Add enough water to barely cover the onions and mix. Cover and leave in the fridge for at least 30 minutes.

2Saute the mushrooms and garlic in a medium frying pan with 3 tbsp. olive oil. Add cumin and seasoning to taste.

3Heat a griddle or large frying pan to medium heat. If desired, coat prickly pear leaves with a small amount of oil and cook on the griddle or pan. Heat tortillas over medium heat on the same pan, then wrap them in a tea towel to keep warm until use.

4To assemble the tacos take a warm tortilla and spoon in the mushroom mixture, then top with the pickled onions and if desired some cilantro. Serve tacos with jicama slaw and cooked prickly pear leaf.