It’s Taco Time!
Why reserve taco consumption for Tuesdays only?
Cinco de Mayo (aka my birthday!) is just around the corner, so you might as well start the fiesta-ing a little early.
No complaints over here.
I’m turning 25 (why does that feel kind of old??) and jetting off to Europe in two weeks to celebrate for an entire month.
The whole “birthday month” deal is real.
My little sis just had a b-day too (and she’ll be my travel buddy) therefore Europe will be experiencing double-trouble divas.
Thankfully we’ll be traveling with a bunch of other 20-somethings so hopefully those poor innocent souls will act like a buffer if my sis and I start to butt heads a bit.
I probably won’t be inhaling any Mexican food in Europe so I’m trying my very hardest to get my fill now.
I also adore fresh bread, fine cheese, homemade pasta, and wine, so it’s not like I’m going to starve during this trip or anything.
Although, hopefully there will be a lot of walking because those things aren’t the most healthy or figure friendly…
I’m already planning on doing planks and calf raises on the tour bus, so my abs and lower legs are covered at least.
Ha ha just kidding.
These tacos are extra special because they feature fresh spring asparagus and the most delicious vegan avocado “crema”!
I swear, I could put that stuff down by the spoonful.
These tacos take a little extra effort, but they are definitely worth it.
Warmed corn tortillas, crisp-tender roasted asparagus, subtly spicy avocado crema, quick pickled radishes, toasted pepitas, fresh cilantro, and zesty lime come together to form a darn good vegan taco.
The combo of flavors and textures is beyond satisfying, but you won’t feel super weighed down after munching on three (or five) tacos.
Serve with strawberry lime margaritas for a complete meal.
P.S. I got my recipe inspo from the lovely Ashley Rodriguez over on Not Without Salt. Ashley’s tacos have real crema and cheese! Which sounds pretty amazing to me. Her asparagus tacos are not as high-maintenance as mine (no pickling action), so if you’re wanting easy and cheesy… try out Ashley’s recipe.
P.P.S. For the avocado crema, feel free to cut back on the jalapenos if you’re not a fan of fire. It’s really not painfully hot though… also add some water if you want your crema a little thinner in consistency.
P.P.P.S. You might have some leftover ingredients (totally okay). Simply store the leftovers in sealed glass containers in the fridge. I like to dip tortilla chips in that crema!