Spring Booty Tacos

Makes 10 tacos

Kosher salt

1 cup fingerling potatoes, sliced 1/4 inch thick

2 tablespoons olive oil

1 1/2 cups asparagus, cut in 1/2-inch pieces

1 cup coarsely chopped oyster mushrooms

1/4 cup green garlic, sliced 1/8-inch thick

2 teaspoons El Jefe's Glove-Box Recado (see recipe)

Corn tortillas, warmed for serving

Chopped white onion, chopped fresh cilantro, salsa of choice and lime wedges for serving

1. Fill a large saucepan three-fourths full with water and bring to a boil over high heat. Line a large plate with paper towels. When the water boils, add a generous pinch of salt and the potatoes; cook for about 7 minutes, until fork-tender.

2. Drain the potatoes in a colander and place under cold running water for about 30 seconds. Drain again and transfer to the towel-lined plate.

3. Heat the oil in a large saute pan over medium-high heat. Add the asparagus, mushrooms and green garlic; cook, stirring occasionally, for about 5 minutes, until the mushrooms and asparagus are tender.

4. Add the potatoes and recado, mix well; cook for 2 to 3 minutes longer to marry the flavors. Season with salt. Serve with tortillas, onion, cilantro, salsa and lime.

-- Courtesy of Sara Deseran,"Tacolicious" (Ten Speed Press, $22, 212 pages)