These spring green inspired Grilled Broccolini and Shiitake Tacos are so fresh and delicious you might just start a #MeatlessMonday tradition on your #GrillingWeekends.
Ingredients
- 1 pound broccolini (if you can find some with greens attached, all the better))
- kosher salt (as needed)
- iced water (as needed for ice bath)
- ¼ cup canola oil (or other mild flavored oil)
- 3 clove garlic (peeled and minced)
- 2 tablespoon ground chipotle chile (or more to taste)
- 8 ounce shiitake mushrooms (stems trimmed)
- 8–10 green onions (trimmed)
- 8 corn tortillas (warm)
- guacamole (for serving, to taste)
- lime wedges (for serving, to taste)
- cilantro (for serving, to taste)
- ½ cup diced red onion (for serving, to taste)
- hot sauce (for serving, to taste)
Directions
Prepare a gas or charcoal grill to medium-high heat, or set a grill pan over medium-high heat.
Meanwhile, to blanch the broccolini, bring a large pot of salted water to a boil and set a large bowl of ice water next to the stove. Divide the broccolini into three bunches according to similar thicknesses and place one bunch into the boiling water. Cook until bright green and slightly tender, about 2 to 3 minutes depending on thickness; transfer to the ice water. Repeat with the remaining broccolini bunches. Drain and transfer to a towel to dry.
On a large, rimmed baking sheet, combine oil, garlic, half the chipotle powder, and a few big pinches of salt. Add broccolini, shiitakes, and green onions; toss to coat. Sprinkle with remaining chipotle powder.
Transfer vegetables to the grill and lay each piece flat across the grates (you may use a grill basket if you like). Cook until the florets on the broccolini begin to char lightly about 3 minutes. Flip and cook all the vegetables on the other side until nicely colored and softened. The green onions will finish first, followed by the broccolini and finally the mushrooms. You might find it helpful to use a heavy pan or bacon press to assure the vegetables lie flat against the grates. Use your judgment. Transfer vegetables to a cutting board as they finish cooking. If your grilling area is not large enough to accommodate all the vegetables then grill each vegetable type separately.
Chop broccolini florets into big bites and cut the broccolini stalks and green onions into 2 to 3‑inch lengths. Thinly slice the shiitakes. Serve with warm corn tortillas, guacamole, lime wedges, cilantro, red onion and hot sauce.
