Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions

Course Side Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 chipotle chili and 1 tablespoon sauce from 1 can chipotles en adobo
1 small onion, finely sliced
1 tablespoon cider vinegar
2 1/2 pounds asparagus (green, white, or a mix), bottoms trimmed, cut into 1 inch segments
2 ancho chiles, stemmed and seeded
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 tablespoons vegetable oil
2 teaspoon dried oregano
2 teaspoons fresh juice from 2 limes
2/3 cup sour cream or Mexican crema
24 corn tortillas warmed
Fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges
Queso fresco or queso cotija

See Full Recipe at Serious Eats