Asparagus & mushroom tacos
325 cals, 9p, 28c, 16f (per meal)
2 2/3 oz (76g)
2 tsp (10mL)
1 1/3 dash (0g)
1/3 tsp (1g)
2 tsp (10mL)
2 tortilla, medium (approx 6" dia) (52g)
2 tbsp (31g)
4 oz (113g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-high heat. Add the asparagus and mushrooms and cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender.
2
Stir in the chipotle seasoning, garlic powder, and a pinch of salt and pepper. Cook for another 1-2 minutes.
3
Remove the skillet from heat and squeeze lime juice over the vegetables.
4
Spoon the vegetables into tortillas and top each taco with a dollop of guacamole. You can also drizzle some hot sauce on top if desired. Serve and enjoy!