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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