1 pound cleaned cactus paddles, diced

½ cup radishes, diced

½ cup tomatoes, diced or cherry tomatoes, halved or quartered

¼ cup red onion, diced (about ½ an onion)

¼ cup packed cilantro, chopped

2 TBSP olive oil

3 tsp lime juice

1 tsp dried Mexican oregano, crushed (available at Latin markets)

Salt and pepper to taste

Serve with crumbled cotija or feta cheese

Blanch diced cactus in boiling water for 5 to 7 minutes or until tender. Drain and rinse well. Let cool, and combine with the remaining ingredients in a serving bowl. Chill several hours until the flavors have blended. Serve cold or room temperature with warm corn tortillas.