Cast Iron Charred Asparagus Tacos Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 poblano peppers
  • 1 bunch asparagus
  • 4 ears of corn
  • 2 tablespoons of oil, divided
  • ½ teaspoon of Tajín, divided
  • 1 teaspoon of salt
  • 12 soft taco tortillas
  • 2 limes
  • ¼ cup cilantro
  • 1 avocado
  • ¼ cup cotija cheese
Directions
  1. Preheat the oven to 400 F.
  2. Place the poblano peppers on a baking sheet and cook in the oven for 15 minutes. Remove the pan from the oven, let the peppers cool, then peel them. Cut the peppers into strips and discard the seeds.
  3. Chop off the rough stems from the asparagus and discard. Remove the husks from the corn. Add 1 tablespoon of oil to a cast iron skillet and heat at medium-high. Add the asparagus and cook on medium-high heat for 15 minutes, stirring frequently. Remove from the pan, then add the remaining oil and corn. Sprinkle with ¼ teaspoon of Tajín and cook on medium-high for 15 minutes, turning the mixture frequently in the pan.
  4. Into a large bowl, cut the corn off of the cob and chop the asparagus into small pieces. Mix in the charred poblano strips, followed by the remaining ¼ teaspoon of Tajín, cotija cheese, and the juice of one lime.
  5. Warm up the tortillas and stuff with asparagus mixture and avocado. Add optional tomatoes and serve.