Not just for sandwiches, microgreens can also instantly punch up the flavour of tacos. For a horseradish-like kick, opt for mustard greens, or for a splash of cheery colour, scatter on mini-sized red daikon radish. This hand-held meal serves up a festival of great textures and comes together so quickly it’s a definite candidate for the most harried of weeknights.
For more authentic taco flavour, seek out Mexican-style tortillas made with no more than masa (corn flour), lime, and salt.
1 bunch asparagus, chopped into 1 in (2.5 cm) pieces
4 tsp (20 mL) grapeseed oil, divided
1 pint (475 mL) cherry tomatoes
8 large organic eggs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) cayenne
8 corn or whole wheat tortillas, warmed
1 cup (250 mL) cooked or canned black beans
1 1/2 cups (350 mL) microgreens
In dry, large skillet, cook asparagus over medium heat for 3 minutes. Add 1/4 cup (60 mL) water to skillet and cook for another 3 minutes, or until thicker asparagus pieces are tender. Remove asparagus from skillet and set aside.
Place 2 tsp (10 mL) oil in skillet and heat over medium. Once oil is shimmering, add tomatoes and pinch of salt. Heat until tomatoes start to shrivel and break down, about 5 minutes. Remove tomatoes from pan and set aside.
Reduce heat to medium-low and add 2 tsp (10 mL) oil to skillet. Whisk eggs with salt, pepper, and cayenne. Place eggs in skillet and use spatula to gently push eggs around skillet until they have formed soft curds and are barely set.
To serve, top tortillas with eggs, beans, asparagus, tomatoes, and microgreens.