Preparation time
20 minutes
Ready in
28 minutes
Grilling Time: 5 minutes
Cooking Time: 3 minutes
Makes
4 servings
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
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.
Pico de Gallo: In medium bowl, stir together tomato, coriander, onion, lime juice, salt and red pepper flakes. Set aside.
Tacos: In small bowl, stir together sour cream and hot sauce.
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.
Spread each tortilla with sour cream mixture; spoon on Pico de Gallo. Sprinkle with feta; top with steak, asparagus and radishes.
Nutritional Information
1 Serving
- Protein: 24 grams
- Fat: 15 grams
- Carbohydrate: 40 grams
- Calories: 397
- Fibre: 4 grams
- Sodium: 880 mg