Asparagus Taco Recipe

A close-up of mouthwatering lentil & asparagus tacos, each crispy shell generously stuffed with lentils and tender asparagus, topped with a dollop of creamy sauce, all set on a vibrant red plate.

Try these Asparagus Tacos for a fresh, veggie-packed twist on taco night! Crispy asparagus, seasoned to perfection, served in soft tortillas with your favorite toppings for a light, flavorful meal."

Course Main Dish

Cuisine American

Keyword Asparagus Taco Recipe

Method Skillet

Main Ingredient Vegetable

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 455kcal

Author Kelli Miller

Equipment

Ingredients

1 Tablespoon olive oil
1 onion finely chopped
1 garlic clove minced
1 Cup(s) French lentils rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
2 Tablespoons tomato paste or ketchup
2-1/2 Cup(s) chicken or vegetable broth
½ lb asparagus stalks
6 wraps or tortillas
Salsa optional
Sour cream optional
Cilantro for garnish optional

Instructions

In a large nonstick skillet, heat the oil over medium heat until runny and hot.
Saute the onion and garlic until tender, about 2 minutes. Add the lentils, chili powder, cumin and tomato paste. Cook and stir for 1 minute.
Pour in the broth and allow to cook until boiling. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Meanwhile, cook the asparagus however you desire - grilling or sauteeing in oil. Set aside. (Chop if desired.)
For a spicy sour cream topping, puree the sour cream and salsa in a blender. Adjust as desired.
When the lentils have absorbed all of the cooking liquid, spoon the mixture into each tortilla, and add 2-3 asparagus stalks.
Top with spicy sour cream mixture and a sprinkle of cilantro.

Nutrition