Pan-Seared Asparagus & Shitake Tacos

 
 These tacos come together in the blink of an eye. Though great prepared on an outdoor grill, a cast iron does the job just as well. Enjoy accompanied with the usual Mexican delights - cilantro, guacamole and Valentina.

These tacos come together in the blink of an eye. Though great prepared on an outdoor grill, a cast iron does the job just as well. Enjoy accompanied with the usual Mexican delights - cilantro, guacamole and Valentina.

adapted from Good Housekeeping

| Yield: 4 Servings | Time: 25 minutes |

 
 

 
 

Ingredients

3 tablespoons canola oil, plus extra for pan

4 garlic cloves, crushed

1 teaspoon ground chipotle chile

½ teaspoon Kosher salt

8 ounces asparagus

8 ounces shiitake mushrooms, stems discarded

1 bunch green onions, trimmed

8 corn tortillas, warmed

1 cup homemade or prepared guacamole

Lime wedges

cilantro sprigs

Your favorite hot sauce

Preparation

Cut asparagus and green onions into 2" lengths and slice shiitakes.

In a large bowl, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat.

Heat a cast iron skillet over medium- high heat. Coat with canola oil.

Place one third of vegetable mixture in the pan. Cook until asparagus is lightly charred and mushrooms are tender. Toss and turn occasionally to brown, 3 to 5 minute. Transfer to a bowl for serving; cover to keep warm.

Repeat with second third of your mixture and then the remaining third, coating the pan with canola oil in between or as needed.

Serve with heated corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

 
 

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