Grilled Portobello and Asparagus Tacos

I had some pretty delicious portobello and asparagus tacos from a place by me recently. So when taco Tuesday came around, I thought why not use the idea but give it my own twist? 

I decided to with grilling, because duh, it's me. Add in some SUPER simple, homemade guac, fresh radishes, and Bushwick Kitchen's delicious sriracha, and I had myself a taco upgrade. But seriously, this was better than the restaurant and kind of made me rethink the need for takeout on the taco front because they were also really easy peasy.

Here's What You'll Need:

-6 organic corn tortillas
-1 small bundle of asparagus (with the bottoms chopped off)
-1 portobello top, sliced
-1 avocado
-2 garlic cloves, minced
-8 cherry tomatoes, chopped
-Sea salt and pepper to taste
-2 tbsp olive oil
-1 radish, sliced
-Bushwick Kitchen's Weak Knees Gochujang Sriracha to taste

(Serves 2)

Instructions:

1) Get your grill going. In the mean time, toss the portobello and asparagus in a little olive oil, sea salt, and pepper. 
2) Toss the veggies on the grill, and cook for about 2-3 minutes per side for the mushrooms and 3-5 minutes per side for the asparagus. Remove from heat.
3) Throw together your quick guacamole. This isn't generally how I make guac, but keeping it relatively simple really lets the other flavors come through. Mash the avocado. Add in the garlic, tomato, sea salt, and pepper, and mix it all together.
4) Start assembling your tacos. Spread some guac in each (warmed) tortilla, top each with equal shares of the aspargus and portobello. Add on some radish slices and a drizzle of sriracha to each.
5) Enjoy!

This recipe is so simple but still packs such a delicious, fresh flavor. I'd love to hear what you think in the comments below!

Buffalo Cauliflower Wrawp Tacos

Buffalo cauliflower is seriously good. Tacos are seriously good. Wrawps are seriously good. So my thought was why not combine all three? 

I'm a huge fan of most things covered in buffalo sauce, and cauliflower is no exception. It's just the perfect vehicle for buffalo sauce honestly. You could really throw this buffalo cauliflower on anything. They are not buffalo cauliflower "wings". They're literally buffalo roasted cauliflower. No crunch, yes delicious. 

Throw that all together with some of my favorite veggies, a little blue cheese, and a Wrawp, and we have ourselves a meal!

Here's What You'll Need:

-4 spirulina Wrawps, cut in half (or other wrap or tortilla of your choice)
-1 head of cauliflower, cut up into florets
-1 1/2 cups buffalo sauce
-4 tbsp blue cheese
-1 avocado, sliced
-1 medium tomato, chopped
-4 pieces of kale, chopped
-2 cloves garlic
-3 tbsp olive oil, separated
-salt and pepper to taste

Instructions:

1) Preheat your oven to 400 degrees.
2) Toss the cauliflower in 2 tbsp olive oil, salt, and pepper. Throw them on a baking sheet and pop into the oven for about 15 minutes.
3) In the meantime, heat up the additional tbsp of olive oil in a skillet over medium high heat.
4) Once heated, add in the garlic and let cook alone for about a minute.
5) Add in the kale and sautee for about 3-5 minutes. During this time place the wrawp pieces of top to warm them and make them a bit more malleable. Remove from heat once cooked.
6) Once the cauliflower has cooked for 15 minutes, remove it form the oven, toss it in the buffalo sauce, and return it to the oven for an additional 5 minutes.
7) Make your tacos! Split all of the ingredients between the 8 tacos.
8) Enjoy!

Let me know what you think in the comments below! I'd love to hear from you.