Pan-Seared Asparagus & Mushroom Tacos

These hearty plant-based tacos come together in the blink of an eye. With meaty seared mushrooms and earthy asparagus, they pack a satisfying yet refreshing punch. Enjoy with the traditional toppings like chopped onions, lime, cilantro, and a shot o… — These hearty plant-based tacos come together in the blink of an eye. With meaty seared mushrooms and earthy asparagus, they pack a satisfying yet refreshing punch. Enjoy with the traditional toppings like chopped onions, lime, cilantro, and a shot of tequila! (Photo source: Jared Kent)

adapted from Good Housekeeping

| Yield: 4 Servings | Time: 30 minutes |

Ingredients

1 bunch asparagus, woody ends trimmed off and stalks sliced in half

8 ounces shiitake, or other mushrooms, sliced

1/4 cup vegetable oil

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

2 teaspoons chili powder

4 cloves garlic, diced small

zest and juice of 1 lime

2 tablespoons water

For serving

8 6-inch corn tortillas, warmed

lime wedges

1 bunch cilantro, roughly chopped, stems included

1 small white or red onion, diced small

1 avocado, diced (optional)

your favorite hot sauce

Preparation

In a large bowl, toss the asparagus and mushrooms with the oil, salt, pepper, cumin, and chili powder.

Heat a heavy skillet or frying pan over high heat. Add the vegetables to the pan and cook on high heat for 4-5 minutes, shaking the pan occasionally. The vegetables should be heavily browned.

Add the garlic, lime, and water to the pan and cook for 1 more minute or until all the water steams out.

Remove the pan from the heat and serve the hot vegetables in warm tortillas with lime wedges, cilantro, onion, avocado, and hot sauce.

Zero-waste tips

Simmer the ends of the asparagus in water for 15 minutes to make a versatile asparagus broth for soup, pasta, or risotto.
Save the shiitake mushroom stems to simmer with veggie scraps and make a delicious vegetable stock.