Grilled Asparagus and Steak Tacos

Change-up family favourite tacos to include seasonal asparagus. This versatile recipe works well with Ontario rainbow trout or chicken. The pickled radishes are also an excellent addition to salads.

Grilling Time: 5 minutes

Preparation Time:

Cooking Time:

Serves: 4

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Pickled Radishes:

  • 1/2 cup (125 mL) each white vinegar and water
  • 1/2 tsp (2 mL) each salt and granulated sugar
  • 3 Ontario Radishes, julienned

Pico de Gallo:

  • 1 Ontario Greenhouse Tomato, finely diced
  • 3 tbsp (45 mL) chopped fresh Ontario Coriander (Cilantro)
  • 2 tbsp (25 mL) finely chopped Ontario Onion
  • 2 tbsp (25 mL) fresh lime juice
  • 1/4 tsp (1 mL) each salt and crushed red pepper flakes


  • 1/2 cup (125 mL) Ontario Sour Cream
  • 1 tbsp (15 mL) chipotle hot sauce
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 tsp (5 mL) vegetable oil
  • Pinch each salt and pepper
  • 8 6-inch (15 cm) flour tortillas
  • 1/2 cup (125 mL) crumbled Ontario Feta Cheese
  • 250 g Ontario Grilling Beef Steak, grilled and sliced


Pickled Radishes: In small saucepan, over medium-high heat, bring to boil vinegar, water, salt and sugar. Add radishes. Remove from heat; let stand 5 minutes. Drain and refrigerate.

Pico de Gallo: In medium bowl, stir together tomato, coriander, onion, lime juice, salt and red pepper flakes. Set aside. 

Tacos: In small bowl, stir together sour cream and hot sauce.

Brush asparagus with oil, season with salt and pepper. Grill over medium-high heat, until lightly charred, about 5 minutes. During last minute, add tortillas to grill. Flip once; grill until warm. 

Spread each tortilla with sour cream mixture; spoon on Pico de Gallo. Sprinkle with feta; top with steak, asparagus and radishes. 

Nutritional information

1 Serving 

  • PROTEIN:  24 grams
  • FAT: 15 grams
  • CARBOHYDRATE: 40 grams
  • CALORIES: 397
  • FIBRE: 4 grams
  • SODIUM: 880 mg