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Broccoli Tacos with Caramelized Onions & Jalapeños

Another great Taco Tuesday idea with flavorful broccoli, buttery caramelized onions, and spicy jalapeños.

Course Main Course
Servings 6 tacos


  • 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


  1. 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.

  2. 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.

  3. Dice the jalapenos and add them to the onions. Cook for a few more minutes, until the jalapenos are soft and smell good.

  4. Char the corn tortillas or heat them in the oven.

  5. Add the lime juice to the kale and massage it until it softens up.

  6. To serve, place the broccoli on the tortillas. Top with onion/jalapeno mixture, diced avocados, sliced scallions, shredded kale, and sour cream. Enjoy!