Asparagus Tacos with Salsa

Ingredients

• For the Tacos
• Asparagus, trimmed and cut into 3cm pieces 1 bunch (approx. 250g)
• Olive oil 2 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Chilli powder (or to taste) 0.5 tsp
• Salt to taste
• Black pepper to taste
• Corn tortillas 8
• For the Salsa
• Ripe tomatoes, finely chopped 200g
• Red onion, finely chopped 0.5 small
• Fresh chilli, deseeded and finely chopped 1 small
• Fresh coriander, chopped 2 tbsp
• Lime juice 1 tbsp (from approx. 0.5 lime)
• Optional toppings: sliced avocado, extra coriander, lime wedges

Method

1. Make the salsa: In a medium bowl, combine the chopped tomatoes, red onion, fresh chilli, chopped coriander, and lime juice. Season with a pinch of salt and mix well. Set aside.
2. Prepare the asparagus: In a large frying pan or skillet, heat the olive oil over a medium-high heat.
3. Add the trimmed asparagus pieces to the hot pan. Stir-fry for 2-3 minutes until they start to turn bright green and slightly tender-crisp.
4. Sprinkle the smoked paprika, ground cumin, and chilli powder over the asparagus. Season with salt and black pepper. Stir well to coat the asparagus evenly and cook for another 1-2 minutes until fragrant.
5. Warm the tortillas: You can warm them one by one in a dry frying pan for about 30 seconds per side, or wrap them in a clean damp tea towel and microwave for 30-60 seconds until pliable.
6. Assemble the tacos: Spoon the spiced asparagus mixture into the warm tortillas.
7. Top generously with the prepared salsa. Add any optional toppings like sliced avocado, extra coriander, or serve with lime wedges on the side.
8. Serve immediately.