20 minutes or less

What You’ll Need:

1 bunch asparagus, bottoms trimmed & cut into chunks

1 pint mushrooms, any variety, chopped

1 Tbsp olive oil

sea salt & black pepper to taste

6-8 corn tortillas

For the spread:

1 large ripe avocado

juice of 1/2 lime

pinch sea salt

OPTIONAL: 1-2 tsp Sriracha

What You’ll Do:

Toss asparagus & mushrooms in olive oil, salt & pepper in a large frying pan. Turn on meat to medium high & cook for 6-7 minutes, or until mushrooms have released most of their water. (they’ll start to stick to the pan a little when they’re done!)

While veggies work their magic:

If you have a gas range, torch the tortillas on each side over high heat by setting tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla. (You’ll have a similar result on an electric range using a dry frying pan.)

Then, mash avocado meat, lime juice, salt & hot sauce if desired together in a medium bowl.

Spread each tortilla generously with avocado mash. Top with sauteed veggies & be so happy.

Makes 6-8 tacos, serving 2