Ingredients
Serves 4
3 Tbsp | Pastene Sunflower Oil | |
1½ Tbsp | Pastene Minced Garlic | |
2 tsp | Pastene Chipotle Peppers in Adobo Sauce, chopped | |
½ tsp | salt | |
8 oz | shiitake mushrooms, no stems | |
1 | bunch of asparagus | |
1 bunch | green onion, trimmed | |
8 | corn tortillas | |
1 cup | Pastene Guacamole (see recipe) | |
¼ cup | fresh cilantro, chopped | |
Lime wedges | ||
Pastene Grated Parmesan Cheese | ||
sriracha or hot sauce |
Directions
Prep time: 10-15 minutes | Cook time: 10 minutes
- In a large bowl, combine oil, garlic, chipotle peppers, and salt. Add asparagus, mushrooms, and green onions to the bowl and toss to coat.
- Heat grill on medium. Grill asparagus until tender and lightly charred, turning occasionally, 5 to 6 minutes.
- Grill mushrooms and green onions until lightly charred, turning occasionally, 4 to 5 minutes.
- Transfer vegetables to cutting board. Cut asparagus and green onions into 2″ lengths and slice mushrooms.
- Serve in corn tortillas with guacamole. Top with lime, cilantro, parmesan, and hot sauce to taste.
Pastene Guacamole Recipe: https://www.pastene.com/recipes/appetizers/pastene-guacamole/