Ingredient:

• 2 bunches bok choy, halved
• 1 medium zucchini, cut into 3-in. sticks
• 1/2 pound fresh asparagus spears
• 2 medium ripe avocados, peeled and quartered
• 1 bunch green onions
• 2 jalapeno peppers, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 8 mini corn tortillas
• Fresh cilantro leaves
• Optional: Pickled red onions, lime wedges, sliced radishes and salsa verde