Spring Veggie Tacos

A fresh and vibrant dinner that’s quick to assemble.
 

Ingredients:

• For the Tacos:

  • 8 small tortillas (corn or flour)

  • 1 bunch asparagus, trimmed and roasted

  • 1 cup mushrooms, sliced and sautéed

  • 1 avocado, sliced

  • 4 radishes, thinly sliced

  • 1 cup shredded purple cabbage

  • Fresh cilantro, chopped

  • Lime wedges, for serving

• For the Creamy Lime Sauce:

  • 1/2 cup plain yogurt (or dairy-free alternative)

  • Juice of 1 lime

  • 1 garlic clove, minced

  • 2 tbsp fresh cilantro, chopped

  • Salt and pepper to taste

Method:

1. Prepare the Veggies:

   • Roast the asparagus: Toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 10-12 minutes.

   • Sauté the mushrooms: Heat a pan with olive oil, add sliced mushrooms, and cook until golden and tender. Season with salt and pepper.

2. Make the Sauce:

   • In a small bowl, mix yogurt, lime juice, minced garlic, chopped cilantro, salt, and pepper. Set aside.

3. Assemble the Tacos:

   • Warm the tortillas in a pan or microwave.

   • Fill each tortilla with roasted asparagus, sautéed mushrooms, avocado slices, radishes, and shredded cabbage.

   • Drizzle with the creamy lime sauce and garnish with fresh cilantro.

   • Serve with lime wedges on the side.