Spicy Asparagus & Grilled Portobello Tacos Recipe
Author: 
 
Ingredients
  • 2 brown rice gluten free tortillas (toasted in pan)
  • • 4-5 stalks of asparagus, chopped
  • • 2 portobello mushrooms, de-stemmed
  • • 1 zucchini, chopped
  • • 1 Tbs coconut oil + enough to grease pan
  • • ¼ of a jalapeño, thinly sliced
  • • Juice of 1 lime
  • • Sea salt, to taste
  • Freshly ground black pepper to taste
  • ½ bunch of cilantro, roughly chopped
  • 1 avocado, sliced
  • Salsa
  • Spice Mix
  • • 1 Tbs. paprika
  • • 1 tsp. cumin powder
  • • ½ tsp. fine sea salt
  • • ½ tsp. powdered ginger
  • • ¼ tsp. cayenne pepper
Instructions
  1. Start by gathering, preparing and measuring all of the ingredients.
  2. Prep all the ingredients for the spice mix in a small bowl or jar and mix thoroughly.
  3. Chop the Portobello mushrooms, zucchini and asparagus and toss them in a bowl with the coconut oil and your spice mix, as well as sea salt and black pepper to your taste and spread the veggies out in your pan.
  4. Turn on your stove to medium heat and use coconut oil to coat the pan.
  5. Grill for 8-10 minutes on each side or until they are cooked through
  6. Remove from the heat.
  7. Spread the veggies over the tortillas.
  8. Top with the chopped cilantro, avocado and salsa and enjoy!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2017/05/09/spicy-asparagus-grilled-portobello-tacos-recipe/