Obvious Statement Of The Week: We here at the Vegicano Test Kitchen eat a lot of tacos.
Now, we don’t just eat a lot of tacos because they’re delicious (I think that statement can hang there unfettered) but also because we’re good at eating them. We’ve got the process down to a science, we don’t be spilling or nothing!
I also happen to think we’re good at making them as well. Granted, we have our ideas about what a taco should or shouldn’t have but we keeps those sort of ideas to ourselves. We just make the food we like, how we like it and present it here on this blog. Besides there’s enough
anonymous experts people on social media (and the like) that have cornered the market on reiterating what is or isn’t authentic or if it’s – gasp – really Mexican food at all!
So today’s recipe is on homage to nothing, inspired by nothing in particular and made for no one specific. It’s just tasty!
Picture this: Broccoli florets lightly dressed in a (homemade) creamy chipotle dressing then roasted off in the oven. We throw that deliciousness into a corn tortilla, top it off with Guacamole (because, yes, Guacamole) and a citrus (green cabbage & fresh spinach) slaw. Oh yeah, we’re into it yo!
The key to this taco is getting the broccoli roasted just above al dente. That texture works well with the creaminess of the guacamole and crisp crunchiness of the cabbage slaw – three complimenting tastes and textures! We call this taco, taco verde (green) for obvious reasons. Orale!
Taco Verde (Roasted Broccoli Taco)
1 lb of broccoli florets (About 5 – 6 cups depending on size)
Guacamole (my recipe here)
Simple Citrus Slaw (recipe follows)
Corn Tortillas (Homemade – my recipe here – or store-bought, just double up)
Marinade / Dressing:
1/4 Cup Vegenaise
1 TBS Chipotle Adobo (from Can of chipotles)
1 tsp lemon
1 tsp nutrtional yeast
1/4 tsp garlic powder
1/4 tsp onion power
1/4 tsp black pepper
1. Preheat Oven to 425 degrees.
2. Trim and break down broccoli into medium sized florets (about 5 – 6 cups, 1 to 1 1/2 inch [wide] pieces – depending on size)
3. Whisk the dressing ingredients together in a large bowl
4. Add your broccoli florets to the bowl, using a rubber spatula (or spoon) carefully turn to coat the broccoli florets ensuring that they are dressed well.
5. Spread your florets on a lightly greased cookie sheet.
6. Bake for 12 – 15 until just above al dente turning florets half way through.
Serve in warm tortillas, top with guacamole and slaw (recipe below)
Simple Citrus Slaw
1 1/2 Cup Shredded Cabbage
1/2 Cup Fresh Spinach (bunched and cut into strips)
1 TBS Fresh Lime Juice
1 tsp nutritional yeast
Salt & Pepper to taste
1. In a medium bowl add your cabbage, cover in lemon juice, and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.
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