If you love asparagus and you love mushrooms, then you have to try this spin on Mexican tacos. The combination of flavors explodes in your mouth! This is a vegan recipe that you must try at home.

Don’t forget to add your own guacamole and Pico de gallo sauce and give it that extra special zing!

Ingredients

• 3 tbsp. canola oil
• 4 garlic cloves, crushed with press
• 1 tsp. ground chipotle chile
• 1/2 tsp. Kosher salt
• 8 oz. shiitake mushrooms stems discarded
• 1 bunch green onions, trimmed
• 8 corn tortillas, warmed
• 1 c. homemade or prepared guacamole
• Lime wedges
• cilantro sprigs
• Hot sauce, for serving

Directions

1. Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.

2. Cut asparagus and green onions into 2″ lengths and sliced shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

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