- 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
Preheat oven to 400F.
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.
Roast veggies for 15minutes - 20minutes, depending on how crispy you want them!
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.
Remove veggies from oven and put in a bowl to serve with tacos, or straight onto the taco shells!
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.
Top tacos with mint, radishes, pickled onions, green onions, a drizzle of olive oil, and some salt and pepper. Enjoy!
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