Green asparagus tacos with miso-tahini cream (vegan)

These tacos contain a wild mix of toppings, but for me they all work together. I love the miso-tahini-lemon sauce, especially together with sweet potatoes (a nice combination also on its own, without tacos!) and the green asparagus provides some nice crunch. I did not make my own tortillas here but of course you could, especially if you are lucky and own a tortilla press. It’s very difficult here in Germany to find masa harina, the flour needed for corn tortillas (if you have some tips where to buy it, I would love to know), but I have made wheat flour tortillas at home (with a regular rolling pin), which are also delicious. Here and here are good recipes if you want to give them a try.

Green asparagus tacos with miso-tahini cream
 
Ingredients/ Zutaten
  • (Makes 4 tacos)
  • One medium sweet potato
  • About 8 stalks of green asparagus
  • Three teaspoons of white miso
  • Two teaspoons of tahini
  • Two lemons
  • Four whole wheat tortillas
  • A few leaves of spinach
  • A few slices of kohlrabi (or red or white cabbage)
  • One ripe avocado
  • Paprika powder
  • Salt and pepper
Preparation/ Zubereitung
  1. Cut the sweet potato in two and bake it in the oven until very soft (about 30 minutes at 200 degrees C/ 350 F). Scoop out the flesh and mash it in a bowl.
  2. Bring a pan or flat pot of water to a boil, trim the ends off the green asparagus and blanch the stalks in the boiling water for three minutes. Take them out and set aside.
  3. Mix the miso and tahini with the juice of one lemon and two teaspoons of water. Set aside.
  4. Warm up the tortillas in a pan without oil, one by one, until they are a little brown around the edges.
  5. To assemble the tacos, spread one teaspoon of the miso-tahini mix on each tortilla, then top each with two tablespoons of mashed sweet potato.
  6. Spread a few leaves of spinach on each taco.
  7. Cut the avocado in half lengthwise, remove the pit, cut the avocado in slices or sections, then scoop out the flesh. Place a quarter of the avocado slices on each taco.
  8. Cut the asparagus stalks in taco-sized pieces and distribute as well.
  9. Top the tacos off with a few slices of kohlrabi or cabbage.
  10. Season the tacos with salt and pepper and paprika and drizzle with lemon juice.
  11. Enjoy!

  1. This looks absolutely delicious! Perfect for the spring! :)

    • luckystaranise

      Thanks my dear! Yes, I was excited about the first green asparagus… :)

  2. They look so appetizing! Great photos.

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