I never saw the allure of fat asparagus. The skinny ones seemed much more fancy, the fat ones seemed too meaty. Then I got to have dinner with Alice Waters - yes, that Alice Waters - and she was going on about how much she loves fat asparagus. So it seemed worth a shot.

You guys, we have been missing out. Fat asparagus is where it’s at! And what’s amazing is that it is as meaty and tender as you’d hope. It works brilliantly as a meat substitute in these tacos. I’ve had it in tamales as well - amazing! It ‘s totally worth trying the giant ones.

If you live in the Pacific Northwest, then you know the good ones are coming in from eastern Washington right now. Scoop them up while you can! You won’t regret it.

Fat Asparagus Tacos

Serves 4

1 bunch really fat asparagus

3 avocados

1 tomato, chopped

¼ cup queso fresco, crumbled

1 can black beans or 2 cups beans, soaked

1 white onion sliced thin

1 bell pepper, sliced thin

8 tortillas

2 tbs cumin

¼ cup chili powder

salt

pepper

2 clove garlic, crushed

¼ cup pepitas

1 jalapeno

2 lime, juiced

½ cup greek yogurt

STEP 1

Preheat oven to 450 degrees.

Toss asparagus, bell pepper, and onions with 1 tbs cumin, 2 tbs chili powder, salt & pepper, garlic, and lemon juice.  Roast in the oven until tender.

STEP 2

In a blender, combine 1 avocado, 1 jalapeno, 1 clove garlic, the juice of 1 lime, and ½ cup greek yogurt.  Blend until smooth.  If it gets stuck, add 2 tbs milk. 

STEP 3

In a sauce pan, heat up the beans and add 1 tbs cumin and the remaining chili powder.  Season with salt and pepper as needed.

STEP 4

Scoop vegetables onto warm tortillas.  Top with beans, queso, pepitas, chopped tomatoes, and spicy avocado cream

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Taco night is everyone’s favorite night. Every once in a while I change it up and do something a little different. I like these because we are trying our best (as adults) to be low carb. Eliminating the tortillas is one tiny step towards being a little healthier. Or at least feeling a little less bloated.

The other hot tip for a dinner like this is to make two of the flank steaks. Steak number 2 doesn’t get sliced right away. Wrap it in foil then pop it in the fridge. TOMORROW night you can have a steak salad that takes a few minutes to make - or my steak sandwiches (link here) so you can take them to the baseball game, volleyball game, or whatever other sports your kids are dragging you to.

Fajita Lettuce Cups

1 pound flank steak

1 large onion, sliced (about 1 ½ cups)

1 large red bell pepper, sliced

1 large green bell pepper, sliced

4 cloves garlic, smashed and chopped

½ cup chili powder

¼ cup cumin

1 teaspoon red chili flakes

1 teaspoon oregano

1 head butter lettuce

8 oz queso fresco

1 avocado

1 bunch cilantro

1 lime, cut into wedges

salsa

salt and pepper

olive oil

STEP 1

Preheat broiler to 500 degrees. 

In a small bowl combine 2 cloves garlic, ¼ cup chili powder, 2 tablespoons cumin, red chili flakes, 1 teaspoon salt, and 1 teaspoon pepper with two tablespoons olive oil.  Rub both sides of the steak place on a broiler pan or on a cooling rack set inside of a rimmed cookie sheet. 

STEP 2

Pop the steak in the oven and watch it carefully.  Cook 5 minutes on one side then flip it over.  Cook an additional 5-8 minutes depending on how thick your steak is.  Cook until internal temperature reads 135 degrees on a meat thermometer.  Cover with foil and let rest.

STEP 3

In a large skillet heat two tablespoons olive oil and add remaining chili powder, cumin, garlic and oregano.  When the pan is sizzling hot, add bell pepper and onion and cook quickly turning the entire time to coat with spices.  After about five minutes – or until the pepper and onions are soft - remove from heat. 

STEP 4

Slice steak and serve with butter lettuce cups, queso fresco, avocado, cilantro, lime wedges and salsa or hot sauce.

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This almost feels like cheating because I can’t think of a faster dinner than fish tacos. Mostly because you literally can’t cook fish very long. It’s like two minutes on each side. The longest part of this dinner is cracking into the avocado.

Fast Fish Tacos

Serves 4

STEP 1

In a small bowl, mix together chili powder, cumin, cayenne, paprika, and garlic.  Rub spice mixture over fish on the side without skin or both sides if the fish is skinless. 

STEP 2

In a large bowl, toss cabbage, radishes, lime zest and juice until well combined.  Set aside.  

STEP 3

Heat a cast iron skillet over high heat.  Pour a thin layer of oil in the bottom of the pan to cover the entire bottom.  Lay fish carefully into the pan, skin side up and cook 2 minutes.  Flip fish over and cook another 2-3 minutes until cooked through.  

STEP 4

Lay fish pieces in a warmed tortilla and top with cabbage slaw.  Serve with chopped cilantro, avocado, and sour cream.  

Note: Tilapia is a common fish for fish tacos, but it’s not always the best choice.  If you purchase tilapia, make sure it was raised in the US or Canada.  Other white fish options are easily found – wild caught is best.

1.5 lbs white fish; rock fish, red snapper or halibut

2 tbs chili powder

2 tsp cumin

½ teaspoon cayenne pepper

½ teaspoon paprika

1 clove garlic, grated

1 head cabbage, finely shredded

6 radishes, finely sliced

2 limes, juiced and zested

2 avocado

1 bunch cilantro

½ cup sour cream

2 tbs canola oil

corn tortillas for serving

hot sauce

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Steak tacos are one of my favorite ways to serve a crowd!  Especially at a tailgate or a backyard barbecue.  Using a cut like a Certified Angus Flat Iron, Tri Tip Roast, or Flank Steak means you can serve a crowd fairly inexpensively.  

Also, I am currently obsessed with Certified Angus Beef.  It's shocking how much better it is than 'standard' beef.  The meat is tender, juicy, and reliable - even on cuts {like a tri tip roast} that I would usually say are stringy and weird.  And they aren't paying me to say that.  I'm just obsessed.  

A really simple marinade works perfectly for a tailgate too.  I throw everything into a ziploc bag with the meat - slosh it around in the marinade - then take it to the tailgate in the cooler.  Cooking the meat in the parking lot and slicing it to serve at the tailgate makes these tacos the absolute best.  That, and a good beer.

And don't forget

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Pineapple Margarita Salsa

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Spicy Summer Salsa

What is Cinco de Mayo without tacos?!  If you have time, then my

Slow Cooked Beef Tacos

are a fab choice {or sub out beef for pork!}.  If you don't have time, that's where fish tacos are a marvelous choice.  Fish tacos cook ridiculously fast and require very little prep.  You can literally get home from work at six and be eating by seven - with time in there to set the table, drop some flowers in a vase, and pour yourself a cocktail!

Follow Alexandra Hedin's board Inspired by Cinco de Mayo on Pinterest.

have fun.  be fun.

So technically, not a Weeknight Party, but the Super Bowl is one of the ultimate 'simple' party times of the year.  We gather, we toast, we cheer, we eat.  But we must eat in front of the television because even the ads can't be missed.  And so, by the nature of the event, we must eat and entertain as if it were a weeknight.  The great thing is that you have more time to prepare for the weekend which makes my Slow Cooked Street Tacos the absolute perfect snack.  The meat cooks for three hours {start when you get up} and then it's done.  Guests help themselves, you watch the game.

1 (7.75) ounce can El Pato Salsa de Chile Fresco

1/2 cup ketchup

8 whole cloves garlic

1 tablespoon oregano

2 1/2 pounds pork shoulder

1/2 teaspoon salt

1 teaspoon pepper

:: to serve ::

corn tortillas

fresh chopped cilantro

sour cream

salsa

shredded cheese

guacamole

Preheat oven to 350 degrees.  Fill a heavy cast iron pot with ketchup, El Pato, garlic, oregano, salt and pepper.  Stir to combine all ingredients.  Chop meat into 8 even sized pieces and place in the pot.  Bring to a boil over medium heat rotating pieces of meat to coat completely in sauce.

Cover pot and place in preheated oven.  Bake 3 hours.

Remove from oven and shred beef with two forks.  Serve along side toppings and warmed tortillas. 

Serves 4

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