Best 3 Broccoli Tacos Recipes

Broccoli tacos are a delicious and healthy way to enjoy a classic Mexican dish. Made with tender broccoli florets and a variety of flavorful ingredients, these tacos are sure to please even the most discerning palate. Whether you're looking for a quick and easy weeknight meal or a festive dish for a party, broccoli tacos are a great option.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

Slow Cooker Asian Chicken Tacos with Broccoli Slaw image

A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!

Provided by A K

Categories Main Dish Recipes Taco Recipes

Time 4h20m

Yield 4

Number Of Ingredients 27

Ingredients

1 teaspoon extra-virgin olive oil
¼ cup packed light brown sugar
4 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon onion powder
2 teaspoons sesame oil
1 pinch red pepper flakes, or to taste
18 ounces boneless skinless chicken breast, sliced
1 tablespoon minced garlic
½ teaspoon sea salt
¼ tablespoon chopped fresh ginger
2 teaspoons reduced-sodium soy sauce
1 ½ teaspoons extra-virgin olive oil
1 teaspoon rice vinegar
1 teaspoon cider vinegar
1 teaspoon honey
½ lime, zested
1 ⅛ cups broccoli coleslaw mix
¼ cup chopped fresh cilantro
1 green onion, chopped
⅛ cup sour cream
⅛ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
4 each low-carb flour tortillas (such as Mission® Carb Balance®)

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.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g

ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS

Roasted Broccoli and Potato Tacos With Fried Eggs image

These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you're short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.

Provided by Kay Chun

Categories brunch, dinner, easy, lunch, tacos, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large broccoli florets (about 8 cups)
1 pound fingerling or baby white potatoes, sliced crosswise 1/4-inch thick (about 4 cups)
1 bunch scallions (8 ounces), cut into 1-inch pieces (about 2 cups)
3 large garlic cloves, thinly sliced
2 teaspoons smoked paprika
10 tablespoons extra-virgin olive oil
Kosher salt and black pepper
8 (6-inch) corn tortillas
8 large eggs
2 avocados, cut into wedges
Salsa, sour cream, cilantro sprigs and lime wedges, for serving

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.

BROCCOLI TACOS

BROCCOLI TACOS image

Categories Vegetable Raw

Number Of Ingredients 21

Ingredients

For the Tacos
One large head of romaine lettuce (washed & separated)
3 C. bite-sized broccoli florets
3/4 C. diced sweet bell pepper
For the Chili Sauce
10 sun-dried tomato halves (soaked for 4 hours, drained)
2 T. raw tahini
1 T. lime juice
1 t. chopped garlic
1 t. agave syrup
1 t. nama shoyu (raw tamari)
1/2 t. chili powder (mild)
1/2 t. oregano flakes
1/2 C. + 2 T water
For the Sour Cream
1 1/2 C. raw cashews (soaked for 8 hours drained & rinsed)
1/2 t. salt
2 T. lemon juice
2/4 C. water
Optional Toppings
Onion, chopped tomatoes, hot peppers, cilantro, sliced mango, pineapple, avocado

Steps:

Place the broccoli & bell peppers in a bowl. Combine all ingredients for the chili sauce in a food processor using the "S" blade. Puree ingredients, scraping down the bowl as necessary until you have a smooth sauce. Pour sauce over the broccoli & peppers, mix well. Place sour cream elements into the blender. Start with only half the water indicated. Blend on low, slowly increasing the speed as you add more water than others, but the goal is to use as little water as possible for a thicker sour cream Place all individual elements in their own separate bowls, including the lettuce leaves as well as other accouterments. Begin by placing a few tablespoons of broccoli into the center of each leaf, then select from the remaining toppings to create your unique tacos

Tips:

Choose the freshest broccoli possible. Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid broccoli that is yellowing or has wilted florets.
Don't overcook the broccoli. Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its flavor and nutrients.
Use a variety of toppings. Broccoli tacos are a great way to use up leftover vegetables and proteins. Some popular toppings include shredded chicken, ground beef, black beans, corn, salsa, guacamole, and sour cream.
Get creative with your seasonings. Broccoli tacos can be seasoned with a variety of spices, herbs, and sauces. Some popular options include chili powder, cumin, paprika, garlic powder, onion powder, and Sriracha sauce.
Serve broccoli tacos with your favorite sides. Broccoli tacos can be served with a variety of sides, such as rice, beans, chips, and salsa. You can also serve them with a green salad or a side of fruit.

Conclusion:

Broccoli tacos are a delicious and healthy meal that can be enjoyed by people of all ages. They are easy to make and can be customized to fit your own taste preferences. So next time you're looking for a quick and easy meal, give broccoli tacos a try!