Spicy Asparagus & Grilled Portobello Tacos Recipe
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
- 1/2 bunch of cilantro roughly chopped
- 1 avocado sliced
- Salsa
- Spice Mix
- • 1 Tbs. paprika
- • 1 tsp. cumin powder
- • 1/2 tsp. fine sea salt
- • 1/2 tsp. powdered ginger
- • 1/4 tsp. cayenne pepper
Instructions
- Start by gathering, preparing and measuring all of the ingredients.
- Prep all the ingredients for the spice mix in a small bowl or jar and mix thoroughly.
- 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.
- Turn on your stove to medium heat and use coconut oil to coat the pan.
- Grill for 8-10 minutes on each side or until they are cooked through
- Remove from the heat.
- Spread the veggies over the tortillas.
- Top with the chopped cilantro, avocado and salsa and enjoy!
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