Ingredients
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1 bunch asparagus
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2 (4 oz) pkgs shiitake mushrooms
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1/4 cup olive oil
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1/2 tsp ground chipotle chili pepper
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1 tsp garlic powder
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1 lime
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1/2 cup fresh cilantro
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12 small corn tortillas
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1/2 cup prepared guacamole
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hot sauce, for serving
Steps
1
Trim bottom inch from the asparagus. Remove stems from the mushrooms.
2
Heat a large grill pan on high. In a large baking dish, combine the oil, chipotle powder, garlic powder, and salt. Add the asparagus and toss until well coated. Place asparagus in grill pan, leaving any excess oil in dish, and cook 5 min., until tender, turning occasionally. Transfer to cutting board.
3
While asparagus cooks, to baking dish with remaining oil, add mushrooms and toss until well coated. Place mushrooms on grill and cook 4–5 min., until grill marks appear, turning once halfway through. Transfer to cutting board.
4
Cut asparagus into 2-inch pieces. Thinly slice mushrooms. Cut the lime into small wedges. Chop the cilantro.
5
Wrap the tortillas in a damp paper towel and microwave 1 min. Serve asparagus and mushrooms in tortillas with lime and top with guacamole, cilantro, and hot sauce.
