I can’t believe that my book is going to be published in exactly one week! There is still time to preorder and receive a free ebook with a bonus recipe, kitchen tips and tricks and five party menus that will have you hit the ground running when the book comes! Click here for the details. Now, if you have been around this blog for a while, you know that Taco Tuesday is a real thing in my house. Every. Single. Tuesday. I am always looking for new ways to fill corn tortillas and this mix has become one my favorites. Just so you know, there are TWO brand new taco recipes in my upcoming cookbook! Read on for tonight’s idea…
These are super easy to make, the perfect weeknight meal. Broccoli is seasoned and charred in the oven while the onions get sweet and caramelized on the stovetop. Then, the whole smash is topped with homemade cashew sour cream, lime massaged kale, and scallions. These tacos have all of the texture and flavor without any unhealthy ingredients. Make these for your next Taco Tuesday!
A few recipe notes:
- I like to use my DIY 10-ingredient Taco Seasoning mix. Make your own or flavor your broccoli any way you like!
- To make your own sour cream, add a little fresh lemon juice to cashew cream.
Broccoli Tacos with Caramelized Onions & Jalapeños
Another great Taco Tuesday idea with flavorful broccoli, buttery caramelized onions, and spicy jalapeños.
- 1 small head of broccoli, cut into small, bite-sized florets
- 1 teaspoon taco seasoning
- 1/2 small onion, cut into thin half moons
- 1 jalapeno, seeds removed and diced
- 3 teaspoons sunflower oil
- 1/2 avocado, cubed, for serving
- 1 scallion, thinly sliced, for serving
- 1 piece kale, shredded, for serving
- The juice of 1/2 a lime
- Drizzle cashew sour cream, for serving
Preheat the oven to 400F. Cut the broccoli into small bite sized florets and toss with 2 teaspoons of oil and the taco seasoning (or seasoning of choice.) Turn out onto a parchment lined baking sheet and roast until the florets are super crispy, at least 30 minutes.
In the meantime, thinly slice the onions into half moons. Heat a nonstick skillet over medium heat and add 1 teaspoon of oil. When it is shimmering, add the onions and cook on low heat until brown and caramelized, about 15 minutes.
Dice the jalapenos and add them to the onions. Cook for a few more minutes, until the jalapenos are soft and smell good.
Char the corn tortillas or heat them in the oven.
Add the lime juice to the kale and massage it until it softens up.
To serve, place the broccoli on the tortillas. Top with onion/jalapeno mixture, diced avocados, sliced scallions, shredded kale, and sour cream. Enjoy!