Grilled Asparagus and Mushroom Tacos
A fresh twist on a Mexican-inspired favorite, these vegetarian asparagus and mushroom tacos are perfect for the start of grill season.
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Cooking tools:
- Grill
- Baking dish
- Cutting board
- Chef's knife
- Aluminum foil
- Kitchen shears
- Measuring spoon
- Tongs
Ingredients
- 3 tablespoons canola oil
- 4 cloves garlic minced
- 1 teaspoon ground chipotle chile (or chili powder)
- 1/2 teaspoon salt
- 1 bunch asparagus ends removed
- 8 ounces mushrooms kept whole and rinsed
- 1 bunch green onions kept whole, roots trimmed
- 8 each corn tortillas warmed
- 1 medium avocado sliced
- 1 medium lime cut into wedges
- 8 sprigs Cilantro washed, chopped
- hot sauce for serving
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