Cheesy Asparagus Shell Tacos

Want to win a free copy of my cookbook, Meals From the Mitten? Tune into My West Michigan ~ WZZM 13 On Your Side on Friday, May 31st at 9am EST. We'll be giving away some cookbooks and I'll be making these delicious Cheesy Asparagus Shell Tacos. These tacos are low-carb and keto-friendly.

Update: 5/31/19 - Here's the video segment for this recipe!

CHEESY ASPARAGUS SHELL TACOS

CHEDDAR CHEESE CRISPS

8 ounces shredded cheddar cheese

1/2 cup thinly sliced (1/8-inch) or shaved asparagus

TACO FILLING

Your favorite taco meat

Shredded lettuce

Diced tomatoes

Salsa

Asparagus Guacamole (recipe below)

Preheat oven to 325º-F. Line a baking sheet with a silicone mat or parchment paper.

MAKE CHEDDAR CHEESE CRISPS

Add 1 tablespoon of asparagus in a round shape to the baking sheet, followed by 2 tablespoons

of shredded cheese and gently pat down. Repeat, keeping space between each cheese round. Bake for 5-6 minutes, then cool for at least 2 minutes before removing. Lift each round with a spatula and drape over a wood spoon handle or form into a taco shell on the back side of a muffin tin or place in a taco holder. As the cheese cools, it will take the form of a taco shell.

ASSEMBLE

Place taco fillings inside of the asparagus cheese crisps and enjoy!

ANCHO CHILE ASPARAGUS GUACAMOLE

INGREDIENTS:

1 pound Michigan asparagus, chopped and steamed

1 avocado, halved, seeded and peeled

1 garlic clove

3 tablespoons green pepper Tabasco sauce (or 1 small jalapeño, de-seeded)

1/8 cup cilantro leaves

1/4 teaspoon ancho chile powder

1 teaspoon celery salt

1/2 teaspoon black pepper

1 teaspoon cumin

Juice of 1 lime

2 tablespoons red onion, minced

1/2 cup cherry tomatoes, quartered

PREPARATION:

Add all of the ingredients, except for the onions and tomatoes, to a food processor and pulse until thoroughly combined. Transfer to a bowl and gently fold in the onions and tomatoes.