Braised Asparagus Tacos in Escabeche

Braised Asparagus Tacos in escabeche are my go to meal for spring!  Quick and easy to pull together, and packed with flavor, you’ll be enjoying these vegan tacos more often than just Tuesdays!

These Braised Asparagus Tacos in Escabeche have quickly become a family favorite!  We first had these at a local Mexican restaurant—I told them I wanted something vegan in the form of tacos, and that I didn’t like bell peppers or mushrooms.  20 minutes later I was handed a plate of these delicious asparagus tacos, loaded with tomatoes and onions.  SO delicious!  So as soon as asparagus season hit I knew what to do.  I now make these at least weekly, and Irving mentioned this morning that I should probably make them a few more times….you know, just to test the recipe and make sure it’s exactly right.  You got it babe!

Escabeche

Escabeche is a slightly ambiguous term used in all kinds of Latin cooking.  In Mediterranean cooking, including Spanish cuisine, it often refers to a meat somewhat poached and pickled in a vinegar sauce.  It can also refer to the jar (or bowl) of pickled vegetables, like jalapeños, carrots, and cabbage, often served as an accompaniment to the main meal at a Mexican restaurant.  But, in Dominican cooking (yep, that’s where Irving is from!), escabeche refers to a tomato sauce that a variety of vegetables are cooked in.  In fact, Irving often jokes that his mom makes many vegetable dishes, but they are always in the same sauce.  So you might have Broccoli en Escabeche, or Peppers en Escabeche, or even Eggplant en Escabeche…but it is ALWAYS the same sauce!  My simple version with tomatoes and onions is a perfect accompaniment to spring asparagus!

Taco Tuesday

These simple tacos come together in minutes!  They’re perfect for Taco Tuesday, Taco Thursday, Taco Saturday and Sunday.  Basically every day of the week.  They are quick to make, and a crowd pleaser.  I love adding a scoop of my Refried Black Beans to my tortilla before spooning some asparagus en escabeche on top.  Perfection!  Add a margarita or a mojito and you’re golden!

Look how easy it is to make Braised Asparagus Tacos in Escabeche!

I hope you have a chance to make my Braised Asparagus Tacos in Escabeche!  If not for Taco Tuesday, maybe for Cinco de Mayo later this week?  You really can’t go wrong!  When you make them, be sure to take a quick pic and post it on social media!  Give me a tag so that I can see!  {#frieddandelions // @frieddandelions}

Print Recipe

Braised Asparagus Tacos in Escabeche

Braised Asparagus Tacos in escabeche are my go to meal for spring! Quick and easy to pull together, and packed with flavor, you'll be enjoying these vegan tacos more often than just Tuesdays!

Ingredients

For the asparagus:

• 1 tablespoon oil (olive or avocado oil works great)
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 roma tomatoes, diced
• 1 bundle asparagus
• 1 cup vegetable stock (I like Imagine Foods no chicken stock)
• salt as needed

For serving:

• tortillas (gluten free if necessary)
• 1 lime (for serving)
• 1 batch refried black beans (see notes)

Instructions

• Pour oil into a pan and heat to medium.
• Add onion and sauté.
• Add garlic and sauté a minute more.
• Add tomatoes and stir well.  Allow to heat while you prep the asparagus.
• Bend back the end of one stalk of asparagus until it breaks.  Cut remaining asparagus at this length and discard woody ends.  Cut asparagus into thirds or quarters (they are prettier in longer lengths, but easier to eat in shorter lengths).
• Add asparagus to the pan and stir.
• Pour veggie stock over the vegetables.  Stir and cover with a lid.
• Allow to cook fora a few minutes, until veggie stock has mostly been absorbed into the asparagus, and the asparagus is fork tender.
• Remove from heat.  Make tacos using tortillas and homemade refried black beans (see notes for link).  Squeeze fresh lime over top of tacos and enjoy!

Notes

Homemade Refried Black Beans