Written by:Eli Ben-Yehuda, February 10, 2019

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!

  • 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.

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    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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