Vegan Asparagus Tacos with Avocado Crema

Vegan Asparagus Tacos with Avocado Crema | Living Healthy in Seattle Vegan Asparagus Tacos with Avocado Crema | Living Healthy in Seattle

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.

Sort of.

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!

Vegan Asparagus Tacos with Avocado Crema

Serves 2

  • Pickled Radishes:
  • 6 medium radishes; sliced thin
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 tablespoon pure maple syrup
  • Roasted Asparagus:
  • 1 bunch asparagus; woody ends snapped or cut off, sliced into 2-inch pieces
  • 1 tablespoon extra virgin olive oil, or enough to lightly coat asparagus
  • Salt, to taste
  • Avocado Crema:
  • 1 medium-large avocado; peeled and pit removed
  • 2 tablespoons vegan mayo
  • 2 tablespoons fresh lime juice
  • 3 tablespoons sliced pickled (canned) jalapenos (or to taste)
  • Salt, to taste
  • Water, to thin, if necessary
  • For the Tacos:
  • 6 corn tortillas
  • Toasted pepitas
  • Fresh Cilantro; roughly chopped or torn
  • Lime wedges; for serving
  1. For the radishes: Place the radish slices in a medium glass jar or container (with a lid). Whisk the water, vinegar, maple syrup, and salt together. Pour the liquid mixture over the radishes. Let the radishes "pickle" for at least 30 minutes. (I like to let mine pickle overnight.) Store in the fridge for up to one week.
  2. For the asparagus: Heat the oven to 425 degrees. Line a rimmed metal baking sheet with foil. Toss the asparagus with olive oil and salt. Roast for 7 to 10 minutes or until just tender. Roasting times will vary depending on the thickness of your asparagus, your oven, and the pan you use.
  3. For the avocado crema: Add the avocado, mayo, lime juice, jalapenos, and salt to a food processor. Process until creamy. Add a little water to thin, if necessary. Store extra crema in a sealed glass container in the fridge for up to three days. I press plastic wrap on the top of the crema to keep it fresh.
  4. For the tacos: Heat the tortillas until warm. I heat them up in a pan on the stove, but if you have a gas range, feel free to char the tortillas over the flame. Fill each tortilla with roasted asparagus, then top with avocado crema, pickled radishes, toasted pepitas, and fresh cilantro. Serve with lime wedges.




4 responses on “Vegan Asparagus Tacos with Avocado Crema

  1. Rachel @ Bakerita

    OMG have the BEST time in Europe, and happy almost birthday! Which countries are you going to? I’ve got to make these tacos, especially with how delicious asparagus is right now. Swoon!

    1. Elizabeth Schneider Post author

      Thank you so much Rachel! I’m going to England, France, Switzerland, Italy, Austria, the Czech Republic, Germany and the Netherlands! It will be nice to get a change of scenery (hopefully some sun) and try a bunch of tasty food ๐Ÿ™‚

    1. Elizabeth Schneider Post author

      Haha yes! An entire month may be a bit excessive, but I’m super excited! The pickled radishes are definitely my favorite part. Perfect snacking material for sure hehe ๐Ÿ™‚

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