"Perfectly springy tacos with charred avocado, roasted crispy baby broccoli and tender asparagus."
Charred Avocado, Crispy Baby Broccoli and Asparagus Tacos
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Recipe Intro From bethbierema
These super green tacos are light, bright, and full of flavor! Broiling the avocado adds a charred flavor and the pickled red onion adds a nice tang- give it a try!
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 8 small tacos
Recipe Card
ingredients
- 4 bunches baby broccoli (or n2 bunches of broccoli florets)
- 1 bunch asparagus
- 2 avocados
- 1/2 lemon
- 2 tablespoon avocado oil
- 1/4 teaspoon salt
- pinch pepper
- 8 small corn (GF, if desired) or flour tortillas
- 1/2 cup pickled onions
- 1/4 cup mint, sliced
- 8 small radishes, sliced
- 1/4 cup green onions, sliced
- drizzle olive oil
Method
Step 1
Preheat oven to 400F.
Step 2
Trim ends of asparagus and baby broccoli (if using normal broccoli, just use the florets as they get crispy!). Lay out asparagus and baby broccoli on a large pan. Drizzle with avocado oil oil and toss to coat. Sprinkle with salt and a little pepper. Slice half of a lemon into thin slices and lay slices among the veggies, but not completely covering them.
Step 3
Roast veggies for 15minutes - 20minutes, depending on how crispy you want them!
Step 4
Meanwhile, cut avocados in half, remove pit, and scoop out flesh with a spool or peel off the peel by lifting the edge a little bit and tearing it off.
Step 5
Remove veggies from oven and put in a bowl to serve with tacos, or straight onto the taco shells!
Step 6
Place avocados into oven and broil for a minute or so. KEEP AN EYE ON THEM so they don’t burn too much. A little char is good! Remove from the oven and slice. Place a couple slices (about 1/4 of an avocado) onto each taco.
Step 7
Top tacos with mint, radishes, pickled onions, green onions, a drizzle of olive oil, and some salt and pepper. Enjoy!
Step 8
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!