Grilled Garden Tacos

Ingredients

• 1 lb Asparagus, ends removed, #78990
• 12 oz Shiitake Mushroom, no stems, #P6498
• 6 1/3 oz Onion Green Scallion, #76207
• 4 oz Chipotle Pepper In Adobo Sauce, smash peppers until paste, #83382
• 1/2 Ea Cauliflower, Cut into steaks, #P7124
• 2 Tbsp Garlic, Chopped, #68069
• 3 oz Extra Virgin Oil Olive, In Tin, #23159
• 1 Tbsp Salt Coarse Kosher, #31708
• 2 Ea Avocado, cut into slices
• 1 Ea Lime, wedged, #13506
• 1/4 C Cilantro, rough cut, #78015
• 8 Ea Tortilla Corn Yellow 6", #66040
• 4 oz Sour Cream, #T9027

Preparation

1. In mixing bowl add first 8 ingredients and toss together; let rest at room temp for 30 minutes. Place on hot char grill, grilling for 4-5 minutes rotating as needed.
2. Quick grill tortillas, place on tray and begin to fill evenly with all grilled ingredients, breaking cauliflower up and cutting shiitakes in half.
3. Fold taco and plate, placing avocado slices in each, topping with cilantro and sour cream, garnish with lime. Enjoy!

• Servings: 1
• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
• Tags: Dinner, Entrée, Lunch, Mexican
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