Source: Chef Michelle Mike Hanson, Furnace Creek Inn, Death Valley, California

1 jar nopalitos (cactus) or fresh cactus, julienned
1 cup flour
1 pinch each Cajun seasoning, salt and pepper

Drain cactus well. Combine the above ingredients in a large bowl. Toss thoroughly. Shake off excess flour and deep fry until crispy (about 2 minutes if oil is very hot).

Serve with salsa, yellow tomato salsa, guacamole mixed with sour cream or mix together prickly pear and jalape? jelly.