Charred Asparagus Tacos with Pickled Red Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 ancho chiles, stemmed and seeded2 tablespoons vegetable oil1 small onion, finely sliced2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)2 teaspoon dried oregano1 tablespoon cider vinegar1 chipotle chili and 1 tablespoon sauce from 1 can chipotles en adobo2/3 cup sour cream or Mexican crema2 teaspoons fresh juice from 2 limesKosher salt and freshly ground black pepper2 1/2 pounds asparagus (green, white, or a mix), bottoms trimmed, cut into 1-inch segments24 corn tortillas warmedPickled Red OnionaQueso fresco or queso cotijaFresh cilantro leavesLime wedges
1. Heat ancho chiles in a medium saucepan over high heat, turning occasionally, until toasted and fragrant, about 3 minutes. Transfer to a microwave-safe measuring cup and cover with 1 cup water. Microwave on high heat until just simmering, about 3 minutes. Let steep until chilis are softened. Drain chilis, reserving liquid.
2. Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, and cook, stirring frequently until softened and lightly browned, about 8 minutes. Add garlic and oregano and cook, stirring frequently, until fragrant, about 30 seconds. Add vinegar, chipotle chili and sauce, and reserved chili liquid. Scrape up browned bits from bottom of pan. Transfer contents to jar of a blender along with soaked chilis, sour cream, and lime juice. Blend on high speed until completely smooth, about 1 minute. Season to taste with salt and pepper and set aside.
3. Heat remining tablespoon oil in a large skillet over high heat until smoking. Add asparagus, season with salt and pepper, and cook without moving until well charred on bottom, about 2 minutes. Toss and repeat, allowing asparagus to char before tossing again. Repeat until all asparagus is charred and softened, 8 to 10 minutes total. Transfer to a large plate.
4. Form 12 tortillas (or 24 if double stacked). Spread a tablespoon of sauce over each one. Divide asparagus evenly between tortillas. Top with pickled onions, cheese, and cilantro. Serve immediately with lime wedges and extra sauce.
Serving Size: 4 servings of 3 tacos each (or 6 tacos double stacked)
Number of Servings: 4
Recipe submitted by SparkPeople user DMAJORS887.
2. Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, and cook, stirring frequently until softened and lightly browned, about 8 minutes. Add garlic and oregano and cook, stirring frequently, until fragrant, about 30 seconds. Add vinegar, chipotle chili and sauce, and reserved chili liquid. Scrape up browned bits from bottom of pan. Transfer contents to jar of a blender along with soaked chilis, sour cream, and lime juice. Blend on high speed until completely smooth, about 1 minute. Season to taste with salt and pepper and set aside.
3. Heat remining tablespoon oil in a large skillet over high heat until smoking. Add asparagus, season with salt and pepper, and cook without moving until well charred on bottom, about 2 minutes. Toss and repeat, allowing asparagus to char before tossing again. Repeat until all asparagus is charred and softened, 8 to 10 minutes total. Transfer to a large plate.
4. Form 12 tortillas (or 24 if double stacked). Spread a tablespoon of sauce over each one. Divide asparagus evenly between tortillas. Top with pickled onions, cheese, and cilantro. Serve immediately with lime wedges and extra sauce.
Serving Size: 4 servings of 3 tacos each (or 6 tacos double stacked)
Number of Servings: 4
Recipe submitted by SparkPeople user DMAJORS887.
Nutritional Info Amount Per Serving
- Calories: 535.9
- Total Fat: 25.3 g
- Cholesterol: 46.5 mg
- Sodium: 845.6 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 12.5 g
- Protein: 20.8 g
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