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Heat oil in a large skillet over moderate heat. Add beef and brown, stirring often until all liquid is gone - 25 to 30 minutes. Add onion, garlic and jalapeno and cook for several minutes, stirring often. Add cactus and tomatillo, turn heat to low and cook, stirring often, until tomatillo are fully coked and broken down - 20 minutes. Season with salt, pepper, cumin and coriander and use immediately.
Mix all together and serve.
Fill tortilla with mixed greens. Top with some ground beef, cheese, and Pico de Gallo. Garnish with Creme Fraiche, sliced avocado and cilantro.
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