Mexican · Lunch
Grilled Spring Onions
Charred scallions grilled over live fire until the white ends soften and green tops blister, dressed with lime juice, olive oil, and a dusting of chili powder and salt. Served with warm corn tortillas and salsa, this is a simple Mexican vegetable side inspired by cebollitas asadas.
$2
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
199Calories
3.2gProtein
10.2gFat
23.1gCarbs
4.7gSugar
5.2gFiber
618mgSodium
0mgChol
1.5gSat Fat
426mgPotassium
108mgCalcium
1.8mgIron
0mcgVitamin B12
31mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
spice-route
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim scallion root ends, rinse, pat dry. Toss with olive oil, minced garlic, chili powder, cumin, and salt until evenly coated.
2
Grill
Lay scallions directly over high heat on a grill or grill pan for 6 to 8 minutes, turning every 2 minutes, until white ends soften and green tops blister.
3
Plate
Transfer charred scallions to plate, squeeze lime juice over top, scatter with cilantro, and serve alongside tortilla and salsa.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300gabout 6 large scallion
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp cumin, ground
- 22 small corn tortilla
- 2 tbsp2 tbsp salsa
- 2 tbsp2 tbsp cilantro
