top of page

The Original Asparagus Taco Recipe

In the first draft of "I Don't Celebrate Anything," I originally had Annie's favorite food as chicken tacos. However, as I started the process of revising the story, I began to think about the kind of tacos a porcupine like Annie would eat. Considering they are vegetarians; chicken tacos didn't make sense. This lead to a brainstorming session with my cousin, Rhonda, as we explored various vegetable-based tacos options. Eventually, we landed on Asparagus Tacos.

At the time, I didn't check to see if Asparagus Tacos was a thing, but I was convinced it would be the perfect choice for Annie. After the book's release, my cousin and I decided to bring our creation to life by making Asparagus Tacos. They were a yummy success! Since then, I have stumbled upon several other Asparagus Taco recipes. Here's the look at the original recipe:


1 bunch of asparagus

1 bell pepper (I like the colored ones better and they add more color)

1 onion (I like using red onions for the taste)

1 t cumin

1 t oregano

1 t garlic powder

1 T olive oil


Queso cheese (I usually buy pre-shredded 8 oz. bag)

6 – 8 corn tortillas

Vegetable Oil

Sour Cream

1.Preheat oven to 425.

2.Wash and trim asparagus

3.Deseed pepper and slice in ½ inch slices.

4.Slide onion in ½ inch slides.

5.Toss the asparagus, pepper and onion with olive oil, cumin, oregano and garlic powder.

6.Lay vegetables out on a baking sheet. Sprinkle with salt to and roast in oven for 20 minutes.

7.While vegetables are roasting, heat ¼ inch of vegetable oil in a skillet. (I usually put a wooden spoon into my oil and if the oils starts sizzling than it is hot enough).

8.Put 1 tortilla in and fry for 12 to 15 seconds. Flip and using tongs fold in half. Fry 10 to 12 seconds on each side.

9.Transfer to paper-lined plate and sprinkle with salt.

10.Repeat with the remaining tortillas.

11.Fill tortilla shells with the roasted vegetables, cheese, and sour cream.

12 views0 comments

Recent Posts

See All
bottom of page