1 pound asparagus, tough ends snapped off
1 tablespoon canola or olive oil
¼ cup mayonnaise
½ to 1 whole chipotle in adobo, to taste (find canned chipotles in the Mexican section of most supermarkets)
12 corn tortillas
½ cup shredded cotija cheese (if you can’t find cotija, use Monterey jack for a different but delicious option)
Cilantro, for garnish
Thinly sliced scallion, for garnish
Hot sauce, if desired
Heat a grill to medium-high. Coat the asparagus in the oil. Grill asparagus until charred and tender, about 5–8 minutes, depending on the thickness of your asparagus. Remove from heat and cut into bite-sized pieces.
Mix the mayonnaise and chipotle pepper together, mashing with a fork to shred chipotle.
Grill tortillas until lightly charred and warmed.
Build your tacos: Spread a small spoonful of chipotle mayonnaise on each tortilla. Divide the asparagus among the tortillas. Top each taco with cheese, cilantro, scallions, and hot sauce, if using.