For a fresh spin on Mexican, try these stellar vegetarian tacos.
Ingredients 3 tbsp. canola oil 4 garlic cloves, crushed with press 1 tsp. ground chipotle chile 1/2 tsp. Kosher salt 8 oz. shiitake mushrooms, stems discarded 1 bunch green onions, trimmed 8 corn tortillas, warmed 1 c. homemade or prepared guacamole Lime wedges cilantro sprigs Hot sauce, for serving
Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
Cut asparagus and green onions into 2" lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.