Temperatures are creeping up and I’m suddenly craving all the spring tacos and all the springy veggies, as well as charred avocado after having it in a restaurant recently. Sometimes you just have to go with your cravings!
I’ve been seeing some early spring-time crops like asparagus and baby broccoli coming into the grocery stores and I am so excited! Locally, these veggies haven’t quite come into season, but I’m grateful I don’t have to wait a couple more months.
These tacos celebrate those early spring crops and have that charred BBQ flavour that we love! It’s not too hot to turn your oven on and there’s an abundance of veggies coming up so these tacos are DEF going on rotation depending on what veggies come into season.
Roasting the baby broccoli and the asparagus brings out the flavour and makes, what are slightly mild vegetables, become so delicious! By broiling the avocado you get a slight char on the outside and it honestly just reminds me of burgers, BBQ’s, summer evenings and patio dinners.
Toppings take these tacos to the next level. I used Cookie and Kate’s recipe for quick-pickled onions to add that zingy-sour taste and the radishes add a a crunchy and slightly spicy note. I found pink peppercorns in Bulk Barn and rolled a few between my fingers to release the slightly sweet pink outshells and discarded the inner peppercorn kernel. Green onions, a drizzle of olive oil, and some fresh mint adds some freshness and makes them SO so good.
ALSO, side note, today is St. Patrick’s Day and I’m thinking these green tacos are the perfect way to celebrate from here on out ;)
Charred Avocado, Crispy Baby Broccoli and Asparagus Tacos
Makes 8 small tacos // Vegan, Refined Sugar-Free, Sugar Free, Gluten Free, Dairy Free
4 small bunches of baby broccoli or broccolini (can use 2 heads of normal broccoli florets instead)
1 bunch asparagus
2 Tbs avocado oil (or favourite cooking oil)
Salt + pepper
Small corn or flour tacos
Green onions, sliced
Sea salt + Pink peppercorns
Preheat oven to 400F.
Trim ends of asparagus and baby broccoli (if using normal broccoli, just use the florets as they get crispy!). Lay out asparagus and baby broccoli on a large pan. Drizzle with avocado oil oil and toss to coat. Sprinkle with salt and a little pepper. Slice half of a lemon into thin slices and lay slices among the veggies, but not completely covering them.
Roast veggies for 15minutes - 20minutes, depending on how crispy you want them!
Meanwhile, cut avocados in half, remove pit, and scoop out flesh with a spool or peel off the peel by lifting the edge a little bit and tearing it off.
Remove veggies from oven and put in a bowl to serve with tacos, or straight onto the taco shells!
Place avocados into oven and broil for a minute or so. KEEP AN EYE ON THEM so they don’t burn too much. A little char is good! Remove from the oven and slice. Place a couple slices (about 1/4 of an avocado) onto each taco.
Top tacos with mint, radishes, pickled onions, green onions, a drizzle of olive oil, and some salt and pepper. Enjoy!
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