Grilled Asparagus and Steak Tacos
Change-up family favourite tacos to include seasonal asparagus. This versatile recipe works well with Ontario rainbow trout or chicken. The pickled radishes are also an excellent addition to salads.

#Dinner #MainDishes #CalendarRecipe

Cooking Time: 3 minutes
Grilling Time: 5 minutes
Preparation Time: 20 minutes

Ingredients:
Pickled Radishes:
1/2 cup (125 mL) each white vinegar and water
1/2 tsp (2 mL) each salt and granulated sugar
3 Ontario Radishes, julienned
Pico de Gallo:
1 Ontario Greenhouse Tomato, finely diced
3 tbsp (45 mL) chopped fresh Ontario Coriander (Cilantro)
2 tbsp (25 mL) finely chopped Ontario Onion
2 tbsp (25 mL) fresh lime juice
1/4 tsp (1 mL) each salt and crushed red pepper flakes
Tacos:
1/2 cup (125 mL) Ontario Sour Cream
1 tbsp (15 mL) chipotle hot sauce
1 lb (500 g) Ontario Asparagus, trimmed
1 tsp (5 mL) vegetable oil
Pinch each salt and pepper
8 6-inch (15 cm) flour tortillas
1/2 cup (125 mL) crumbled Ontario Feta Cheese
250 g Ontario Grilling Beef Steak, grilled and sliced
 

Instructions:
1. Pickled Radishes: In small saucepan, over medium-high heat, bring to boil vinegar, water, salt and sugar. Add radishes. Remove from heat; let stand 5 minutes. Drain and refrigerate.
2. Pico de Gallo: In medium bowl, stir together tomato, coriander, onion, lime juice, salt and red pepper flakes. Set aside.  
3. Tacos: In small bowl, stir together sour cream and hot sauce.
4. Brush asparagus with oil, season with salt and pepper. Grill over medium-high heat, until lightly charred, about 5 minutes. During last minute, add tortillas to grill. Flip once; grill until warm.
5. Spread each tortilla with sour cream mixture; spoon on Pico de Gallo. Sprinkle with feta; top with steak, asparagus and radishes.   ...read more