Name: Vegetarian Broccoli Tacos recipe
Ingredients: 2 large heads of broccoli (about 2 lbs or 900g total): Cut into bite-sized florets.; 3 tablespoons olive oil: Or avocado oil.; 1 ½ teaspoons smoked paprika: This is key for the “smoky” flavor.; 1 teaspoon chili powder: Use a mild blend.; 1 teaspoon garlic powder: Not garlic salt.; ½ teaspoon onion powder: Adds a savory depth.; ½ teaspoon ground cumin: For an earthy warmth.; ½ teaspoon kosher salt: Or to taste.; ¼ teaspoon freshly cracked black pepper: Or to taste.; Pinch of cayenne pepper (optional): For a little extra kick.; 3 cups shredded cabbage: A mix of red and green cabbage looks beautiful and adds great texture.; ½ red onion: Very thinly sliced.; ½ cup fresh cilantro: Roughly chopped.; 1 jalapeño: Seeded and finely minced (optional, for heat).; Juice of 2 large limes: (about ¼ cup).; 1 tablespoon olive oil:; 1 teaspoon honey or agave nectar: To balance the acidity.; ½ teaspoon kosher salt:; 1 cup full-fat sour cream: Or plain Greek yogurt for a tangier, higher-protein option.; 2 chipotle peppers in adobo sauce: Minced, plus 1 tablespoon of the adobo sauce from the can. (Adjust to your heat preference).; Juice of 1 large lime: (about 2 tablespoons).; 1 clove garlic: Grated or pressed.; ¼ teaspoon kosher salt:; 12 small corn or flour tortillas: Use high-quality tortillas for the best flavor and texture.; Optional Garnishes: Crumbled cotija cheese or feta, sliced avocado or guacamole, pickled red onions, extra fresh cilantro, lime wedges for serving.

Ingredients

For the Smoky Charred Broccoli:

2 large heads of broccoli (about 2 lbs or 900g total): Cut into bite-sized florets.
3 tablespoons olive oil: Or avocado oil.
1 ½ teaspoons smoked paprika: This is key for the “smoky” flavor.
1 teaspoon chili powder: Use a mild blend.
1 teaspoon garlic powder: Not garlic salt.
½ teaspoon onion powder: Adds a savory depth.
½ teaspoon ground cumin: For an earthy warmth.
½ teaspoon kosher salt: Or to taste.
¼ teaspoon freshly cracked black pepper: Or to taste.
Pinch of cayenne pepper (optional): For a little extra kick.

For the Zesty Lime Slaw:

3 cups shredded cabbage: A mix of red and green cabbage looks beautiful and adds great texture.
½ red onion: Very thinly sliced.
½ cup fresh cilantro: Roughly chopped.
1 jalapeño: Seeded and finely minced (optional, for heat).
Juice of 2 large limes: (about ¼ cup).
1 tablespoon olive oil:
1 teaspoon honey or agave nectar: To balance the acidity.
½ teaspoon kosher salt:

For the Chipotle-Lime Crema:

1 cup full-fat sour cream: Or plain Greek yogurt for a tangier, higher-protein option.
2 chipotle peppers in adobo sauce: Minced, plus 1 tablespoon of the adobo sauce from the can. (Adjust to your heat preference).
Juice of 1 large lime: (about 2 tablespoons).
1 clove garlic: Grated or pressed.
¼ teaspoon kosher salt:

For Assembly:

12 small corn or flour tortillas: Use high-quality tortillas for the best flavor and texture.
Optional Garnishes: Crumbled cotija cheese or feta, sliced avocado or guacamole, pickled red onions, extra fresh cilantro, lime wedges for serving.

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Instructions

1. Prepare the Cold Components First:

Make the Zesty Lime Slaw: In a medium bowl, combine the shredded cabbage, thinly sliced red onion, chopped cilantro, and minced jalapeño (if using). In a small separate bowl, whisk together the lime juice, olive oil, honey (or agave), and salt. Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly. This can be made a few hours ahead.
Make the Chipotle-Lime Crema: In another small bowl, combine the sour cream (or Greek yogurt), minced chipotle peppers, adobo sauce, lime juice, grated garlic, and salt. Whisk until smooth and fully combined. Taste and adjust the seasoning—add more chipotle for heat, more lime for zest, or more salt as needed. Cover and refrigerate until ready to use. This can also be made a day in advance.

2. Roast the Broccoli to Perfection:

Preheat your oven to 425°F (220°C). Position a rack in the upper third of the oven.
In a large bowl, combine the broccoli florets with the 3 tablespoons of olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, pepper, and cayenne (if using). Toss thoroughly until every floret is evenly coated in oil and spices.
Spread the seasoned broccoli out in a single, even layer on a large, rimmed baking sheet. It is crucial not to overcrowd the pan. If necessary, use two baking sheets. Overcrowding will cause the broccoli to steam instead of roast, and you won’t get those desirable crispy, charred edges.
Roast for 20-25 minutes, flipping the broccoli halfway through the cooking time. The broccoli is done when the stems are tender-crisp (easily pierced with a fork) and the tips of the florets are deeply browned and crispy.

3. Warm the Tortillas:

While the broccoli is in its final minutes of roasting, warm your tortillas. This step is essential for making them pliable and enhancing their flavor.
Gas Stove Method (Best for char): Using tongs, place a tortilla directly over a low flame for about 15-30 seconds per side, until it’s puffed, pliable, and lightly charred in spots.
Skillet Method: Warm a dry cast-iron or non-stick skillet over medium-high heat. Warm each tortilla for about 30-45 seconds per side until soft and hot.
Keep the warm tortillas stacked and wrapped in a clean kitchen towel or a tortilla warmer to keep them warm and soft.

4. Assemble Your Masterpiece Tacos:

Lay out your warm tortillas.
Place a generous amount of the charred broccoli in the center of each tortilla.
Top with a heaping spoonful of the zesty lime slaw.
Drizzle generously with the chipotle-lime crema.
Add any of your desired optional garnishes, such as crumbled cotija cheese, sliced avocado, or pickled red onions.
Serve immediately with extra lime wedges on the side.

Nutrition

Serving Size: one normal portion
Calories: 400-450