Veggie Tacos with Guacamole and Sriracha Sauce

Veggie Tacos with Guacamole and Sriracha Sauce

Course Appetizer, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Adore Foods


  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 lb 500g asparagus, stems removed
  • 10 oz 300g Shiitake mushrooms (stems removed)
  • 8 corn tortillas warmed
  • 1 cup guacamole
  • Sriracha sauce
  • salt and pepper
  • fresh chopped coriander cilantro, lime wedges to serve


  1. Heat a grilled pan over medium high heat.
  2. Mix in a cup olive oil, minced garlic, salt and pepper and brush asparagus and Shiitake mushrooms caps with this mixture.Grill vegetable for almost 6 minutes, turning occasionally, until they are tender and slightly charred. Remove grill from heat and set aside to cool down a bit before chopping the asparagus and slicing mushrooms.
  3. Warm up corn tortillas and fill them with grilled vegetables. Add a tablespoon of guacamole on top, chopped coriander and drizzle some Sriracha sauce.