When I was young, without fail, whenever my mom would ask what we wanted for dinner, my sister and I would chorus “tacos!” Taco night was our favorite. There was something about the self-assembly part of taco night that made it extra special. I usually loaded mine up with extra cheese, only adding lettuce or tomato if strongly encouraged.
I still love taco night, but these days vegetables play a starring role instead of being a simple afterthought. I have written about taco night before, as it’s a favorite in our house. While I love these zucchini and potato tacos, when I saw this post about asparagus tacos from Serious Eats, I knew they had to find a place in the dinner rotation and soon.
Originally, I intended to cook the vegetables in this red chili sauce, but time for dinner prep was short. Instead, I cooked the asparagus and portabella mushrooms using my taco seasoning. On Sunday afternoon (we ate this on Monday night), I quickly sliced up red onions and pickled them following this recipe. I forgot the jalapeno, but otherwise followed the recipe exactly. It was so simple (I say this a lot, but I always mean it). I was a little skeptical about the pickled onions, as I don’t generally like pickles. When I tried the onions on Monday, I was pleasantly surprised, finding them tangy and just slightly sweet. They’d also make a delicious addition to a rice/tofu/vegetable bowl.
The asparagus and mushroom filling was wrapped in corn tortillas and topped with pickled onions, feta cheese (cotija would have been perfect here, too), and cubed avocado.
Asparagus and Mushroom Tacos
I expected these tacos to be good, but I was shocked at how flavorful they actually turned out to be. This recipe makes 8 tacos, but next time I’d double the recipe, as we demolished these tacos and then looked longingly towards the empty skillet, begging it to refill itself.
- 1 pound asparagus, chopped into 1” pieces
- 2 portabella mushrooms, roughly chopped
- drizzle of olive oil
- 1/4 cup taco seasoning
- 1 cup water
- 8 corn tortillas
- for garnish:
- feta cheese (or cotija or queso fresco)
- pickled onions (recipe)
- cubed avocado
- Break the woody ends off the asparagus, and chop the stalks into approximately 1 inch pieces.
- Clean and chop the portabella mushrooms.
- Heat a drizzle of olive oil in a large skillet over medium high heat.
- Add the asparagus and portabella to the skillet, and sauté for 3-5 minutes, or until some color is apparent on the asparagus.
- Add 1/4 cup of taco seasoning and 1 cup of water to the vegetables and stir. Cook the mixture down until the watery taco seasoning resembles more of a thick paste coating the vegetables.
- Heat the tortillas in a warm oven.
- Assemble the tacos and serve.
What’s your favorite taco filling?
These tacos jump to the lead for me, but black beans, corn salsa, and guacamole has always been a favorite.