These tacos pack a serious punch of flavours. No one will miss the meat when you are serving this deliciousness.
Course Main Course
Cuisine Mexican, Summer
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Two Market Girls
6white mushrooms, sliced
4radishes, thinly sliced
2tbspavocado oil, divided
1/2tsphot chili powder
salt and pepper, to taste
Adobo Cream Sauce
5chipotle peppers in adobo sauce
Preheat oven to 350F.
Trim asparagus bottoms at least 1 inch. Place on a lined baking sheet and drizzle with 1 tbsp of oil, and sprinkle with salt and pepper to taste. Toss to coat evenly.
Bake asparagus for 15-20 min. Watch it careful so that you don't overcook it. Overcooking it will cause a chewy, stringy texture that you don't want. You still want a little crunch left in the asparagus. You can also grill these if you want to.
To make your adobo cream sauce add all the sauce ingredients to a high speed blender and blend until smooth and creamy. Set aside.
To make your sauteed mushrooms, add 1 tbsp of oil to a pan on medium heat. Add your sliced mushrooms, onion, garlic, hot chili powder, and smoked paprika. Toss to coat. Place a lid on your pan and steam your mushrooms until soft.
On a flattop, pan, or grill heat your corn tortillas for about 30 seconds on each side.
To construct your tacos, add your asparagus to your warm tortillas, then top with mushroom mix, cilantro, sliced radishes, and drizzle with your adobo sauce.