Grilled Asparagus Tacos

Recipe by Dayna McIssac


  • 1 Lb Fresh Ontario Asparagus grilled
  • Olive Oil
  • Salt and Pepper to taste
  • Marinated Flank Steak (see below) sliced
  • 12 Corn Tortillas
  • 1 Cup Pepper Jack cheese shredded or crumbled Feta
  • Pickled Red Onions (see below)
  • Fresh Cilantro optional
  • 1 Avocado sliced, optional
  • Salsa optional

Marinated Flank Steak:

  • 1/3 Cup Olive Oil
  • ½ Bunch Cilantro finely chopped, about ½ Cup
  • 1 tbsp Chili Flakes
  • 1 tsp Sea Salt
  • 1 tsp Cumin
  • 2 Limes juiced
  • 2 Cloves Garlic minced

Pickled Red Onions:

  • 1 Large Red Onion very thinly sliced
  • ¼ cup White Wine Vinegar, or Apple Cider Vinegar
  • 1 tsp Honey
  • ½ tsp Sea Salt


  • Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.
  • Preheat the grill to medium. Add asparagus and the marinated flank steak. Flip everything after about 4 minutes. Watching not to char the smaller asparagus ends.
  • Allow the steak to cook approximately 10-12 minutes to medium-rare. Let the steak rest. 5 minutes before slicing thinly.
  • Warm the tortillas on the grill, each side for about 1-2 minutes.
  • To assemble, add asparagus, sliced steak, cheese, prepared pickled onions and other toppings like cilantro, avocado or salsa to taste.

Marinated Flank Steak:

  • Pulse everything in a blender or finely chop the cilantro and combine with the remaining ingredients.
  • Add steak and marinade to a zippered, sealable bag. Refrigerate for 1 hour or up to overnight.
  • Heat the grill to medium. Remove the steak from the marinade. Grill the steak for about 6 minutes.
  • Turnover and grill for an additional 5 minutes to medium rare; Internal temperature of 135ºF.
  • Let the steak rest for about 5 minutes before slicing against the grain, into thin strips.

Pickled Red Onions:

  • Peel and thinly slice the onion. Place in a large bowl and pour over enough boiling water to cover. Leave for about 30 seconds and strain.
  • Return the onions to the bowl and add vinegar, honey and salt.
  • Toss well to combine and cover the onions. Cover the bowl with plastic wrap and leave for about 1 hour or until ready to serve.


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