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Spicy Asparagus & Grilled Portobello Tacos

Kimberly Snyder
  • minutes
  • Serves

INGREDIENTS

4

stalks Asparagus

1

Avocado

1/2

bunch Cilantro

1/4

Jalapeno

1

Lime, Juice of

2

Portobello mushrooms

1

Zucchini

1

Salsa

1

Black pepper, Freshly ground

1/4 tsp

Cayenne pepper

1 tbsp

Coconut oil + enough to grease pan

1 tbsp

Paprika

1/2 tsp

Powdered ginger

1

Sea salt

1/2 tsp

Sea salt, fine

1

Spice mix

1 tsp

Cumin, powder

2

Brown rice gluten free tortillas