Photo: Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa Recipe
Ingredients
- Cooking spray
- 4 bunches fresh asparagus, ends trimmed
- Salt and freshly ground black pepper
- 1/2 cup garlic cloves, peeled
- 2 cups cooked shredded beef brisket
- 1/2 cup chili sauce
- 1 (4-ounce) can diced green chiles
- 1 teaspoon chili powder
- 1/2 cup sour cream
- 1 ripe avocado, peeled and pitted
- 1 cup fresh tomato, diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 8 flour tortillas
- 1 cup shredded lettuce
- 1 cup shredded Cheddar
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
For asparagus:
Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
For tacos:
While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
For garlic-avocado cream:
In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
For the salsa:
Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
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By smnthstl
Las Vegas, NV
on April 26, 2012
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I was a little apprehensive to try this recipe considering it only had four reviews but im SO glad i did! these tacos were DELICIOUS! I did alter a few things to try and make it a little healthier. I used whole wheat tortillas instead of flour. I used lean ground turkey instead of beef. I used a little less then half a cup of garlic cloves then after roasting, diced them up. I also wasnt sure why SO much asparagus was called for. If you noticed at the end about 4 cups worth of the chopped up asparagus is set aside for soup. maybe i missed something? so i only bought one bunch which worked just fine for the needed 1 cup the salsa called for. these have wonderful flavor and i cant wait to make them again! definitely recommended!
By mfinleyfin_12948099
Greenwood
on June 20, 2010
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I didn't have brisket when I found this recipe but cooked a roast in my crock pot all day with a little water and then shredded it and followed the steps from there.......made these for father's day with a house full of people and they were a huge hit! We all loved the Asparagus Salsa as well as the Avocado Cream.......I double the recipe and felt like it was a lot of garlic, almost too much so I would add and taste so it does not come out too strong. Fantastic recipe that I will definitely make again.
By semone45_12619937
Chillicothe, 52
on February 02, 2010
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This was really a great tasting taco! I did not have any brisket, but substituted lean ground beef instead, and it was still great! Putting the asparagus into the salsa seemed odd at first, but when you tasted it, it blended so well!
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