toppings: queso fresco, Mexican crema or crème fraîche
For the Pickled Red Onions
In a small bowl or mason jar, add red onions, lime juice, black pepper and salt. Mix together or shake to combine.
Press down on the red onions to make sure they are fully submerged in the pickling liquid. I used the used lime halves to add weight to the top of the red onions to keep them submerged.
Let rest on the counter or in the fridge for 30 minutes. While resting, prepare the Nopales Slaw Tostadas below.
For the Nopales Slaw Tostadas
In a large bowl, combine cabbage, cactus, corn, hominy, fajita marinade and taco seasoning. Toss together to coat and let marinate in the fridge for 10 minutes.
Heat up the refried beans in a frying pan over medium-high heat with 1 tablespoon of olive oil. Alternatively, heat up refried beans in a medium bowl in the microwave in 30 second increments until fully warm.
Spread a heaping spoonful of beans onto a tostada and top with a spoonful or two of nopales slaw. Garnish with pickled red onions, queso fresco and enjoy!
Nutritional information does not include optional toppings.