Portobello Mushroom & Asparagus Tacos with Avocado Jalapeno Crema
Cook and Prep Time: 40 minutes
Serves: 4
You Need
For the Tacos:
- 1 Yellow Onion, sliced
- 5-6 cloves Garlic, sliced
- 1 bunch Asparagus, cut into 1-inch pieces
- 1 bunch Spinach, stems removed
- 1lb Portobello Mushrooms, sliced
- Salt & Pepper, to taste
- Vegetable Stock or 1 t Extra Virgin Olive Oil, for sautéing
- Pea, Basil, and Mint Spread
For the Crema:
- 1 Avocado
- ¼ c Water
- Juice on 1 Lime
- ½ cup Cilantro
- Salt & Pepper, to taste
For Serving:
- 6-8 Tortillas
- Pumpkin Seeds
- Chopped Cilantro
DIRECTIONS
- Rinse and chop the produce accordingly.
- Make the crema. Place all ingredients in a high-speed blender, and pulse until smooth. Set aside until ready to serve.
- Set a large skillet to medium-high heat. Once hot, add the onion, garlic, and mushrooms. Sauté for 4-5 minutes, until onion is translucent. Then, add the asparagus. Cook for 2-3 minutes, until the asparagus are tender. Season to taste, then remove the vegetables from the pan, and bring the pan back to heat.
- Then, add spinach to the skillet, and cook until wilted, 2-3 minutes. Season with salt and pepper. Then, using a slotted spoon, add the spinach (but not the excess water) to the mushrooms and asparagus. Toss to combine.
- Make the Pea, Basil, and Mint Spread (see below).
- Heat the tortillas over an open flame or in a dry skillet, 15-30 seconds per side.
- Serve by layering the Pea Spread, then the sautéed vegetables, and top with the crema. Garnish with pumpkin seeds and cilantro. Enjoy!