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Braised Asparagus Tacos in Escabeche

April 28, 2018 By Sarah 7 Comments

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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!

braised asparagus tacos with text overlay

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!

plate of braised asparagus tacos with bowl of chips and margarita in the background

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!

pan of filling cooking for braised asparagus tacos

close up of braised asparagus tacos

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!

close up of margarita with braised asparagus tacos in background

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


Filed Under: Entree

Previous Post: « Oil Free Vegan Refried Black Beans — Frijoles de Cabo
Next Post: Vegan Taco Tuesday and Other South of the Border Inspired Recipes »

Reader Interactions

Comments

  1. Cadry says

    May 7, 2018 at 4:56 pm

    How perfect for spring! I really love how you did the video for this one. It’s beautifully shot & the timing is great.

    Reply
  2. Dianne says

    May 1, 2018 at 10:28 am

    I’ve made tacos with many veggies over the years, but I’ve never tried asparagus. That needs to change very soon, because these look incredible!

    Reply
    • Sarah says

      May 2, 2018 at 12:57 pm

      Oh yeah, you’ve gotta try it! To “quote” Joey from Friends….”asparagus….good! Tacos….good!” But in this case they work well together too!

      Reply

Trackbacks

  1. 24 Vegan Taco Recipes for All of Your Taco Tuesday Needs - Glue & Glitter says:
    January 15, 2019 at 6:34 am

    […] 18. Braised Asparagus Tacos […]

    Reply
  2. Charred Tomatillo Salsa Verde with Avocado - Fried Dandelions says:
    January 10, 2019 at 11:15 pm

    […] Oh, and Irving too!  These ingredients are now part of our weekly meals—from black beans to tacos, pastelitos to mojitos, Latin foods play a major role in our […]

    Reply
  3. Roasted Asparagus with Lemon - Fried Dandelions says:
    May 10, 2018 at 11:27 pm

    […] on the asparagus consumption!  It is my go to green veggie this time of year—have you seen my braised asparagus taco recipe?  We eat it just about every week of spring until we think we’re about to be sick of […]

    Reply
  4. Vegan Taco Tuesday and Other South of the Border Inspired Recipes - Fried Dandelions says:
    May 3, 2018 at 10:30 pm

    […] Braised Asparagus Tacos in Tomato Escabeche […]

    Reply

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