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Grilled Shiitake and Asparagus Tacos

The smokiness of chipotle powder gives these indoor grilled veggies an outdoor quality without the fuss.

Serves 4
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
374 calories per serving


> 1 bunch  asparagus
> 2 (4 oz) pkgs shiitake mushrooms
> 1/4 cup olive oil
> 1/2 tsp ground chipotle chili pepper
> 1 tsp garlic powder
> 1 lime
> 1/2 cup fresh cilantro
> 12 small  corn tortillas
> 1/2 cup prepared guacamole
> hot sauce, for serving


Trim bottom inch from the asparagus. Remove stems from the mushrooms.
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.
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.
Cut asparagus into 2-inch pieces. Thinly slice mushrooms. Cut the lime into small wedges. Chop the cilantro.
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.

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