Directions:

Rinse and clean cactus paddles. With a vegetable peeler or small sharp knife, peel away the thorns and darker bumps where thorns grow.

Place paddles on a sheet pan. Brush chile oil marinade on both sides. Season with salt and pepper to taste.

Cut cheese in long thick slices. Set aside.

Grill cactus paddles on a hot grill or grill pan on both sides. (3 minutes each side)

Cut in slices small enough to fit in a tortilla.

In a separate pan, sear the cheese slices until golden. Set aside.

Heat the tortillas right on the grill or in a grill pan.

Assemble your taco with a mixture of cactus paddle slices and cheese slices. Top with your favorite salsa.

Chile Oil Marinade:
Toast chiles lightly on low heat.

In a blender, mix all ingredients until fully blended. (1 min)

Set aside.