Broccoli Tacos Recipes

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
• Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
• Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
• Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.

Steps:

• Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
• Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
• Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
• Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
• Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
• Cook in the preheated oven until warm, 3 to 5 minutes.
• Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

Steps:

• Preheat an oven to 400 degrees F. For the broccoli: Toss the broccoli, oil, and 1 teaspoon of salt together and taste a little piece. Adjust the seasoning if necessary. Put the broccoli in a roasting pan or casserole dish. Place the pan of broccoli in the oven and cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, 12 to 15 minutes. For the vinaigrette: Put the shallot, white vinegar, olive oil, and 1 teaspoon salt in a blender and puree until smooth. Set aside. For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, sesame seeds, 3/4 teaspoon salt, and sugar, and process until smooth. Set aside. In a saute pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go, until you have a tart, warm, broccoli salad. It should be about 3 tablespoons of vinaigrette. Heat the tortillas: wrapped in a damp towel in the oven, in the plastic bag they came in in the microwave, or individually on an open burner. Assembly: Spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around a corn taco shell so that the hummus is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos and put it in. Top each taco with some fried shallots and crumbled peanuts.