Chicken tinga is a dish made with shredded chicken, sliced onions and a tomato-chipotle sauce.
Fill a medium-size pot with water and add the cactus, bring it to a boil, reduce heat to medium and simmer for 10 mins. You are going to see some slime forming, it’s normal. If using canned cactus, skip this step.
Drain the cactus and rinse under cold water until de slime is gone.
Add all the ingredients to a bowl and mix gently.
Layout corn chips and top with cactus salad, add more cheese and salsa verde.