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Ingredients
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Broccoli Taco Filling
Corn Tortillas & Assembly
Toppings & Garnishes
Method
Broccoli Taco Filling
- 1
Prepare broccoli
Wash and thoroughly dry the broccoli. Trim the florets away from thick stems and chop into small, uniform bite-sized pieces (about 1/2-inch). If stems are tender, peel and slice them thinly to use as well.
- 2
Sauté aromatics
Heat a large skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced red onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.
- 3
- 4
Season and steam
Stir in the ground cumin, smoked paprika, minced chipotle (or chipotle powder), salt, and black pepper. Pour in 2 tablespoons vegetable broth or water and cover the pan with a lid. Reduce heat to medium-low and steam for 3–4 minutes until broccoli is tender-crisp.
- 5
Finish filling
Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate residual liquid, stirring frequently. Stir in the lime juice. Taste and adjust seasoning with additional salt, pepper, or lime as desired. Keep warm over very low heat while you prepare tortillas and toppings.
Corn Tortillas & Assembly
- 6
Warm tortillas
Warm a dry cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each corn tortilla with a little oil or spray and warm 20–30 seconds per side until pliable and slightly toasted (or warm tortillas directly on a gas flame for a few seconds per side if available). Stack and wrap in a clean towel to keep warm.
- 7
Assemble tacos
Divide the warm tortillas among 8 servings. Spoon approximately 1/3 cup of the broccoli filling onto each tortilla (adjust to preference).
Toppings & Garnishes
- 8
Add toppings
Top each broccoli-filled tortilla with crumbled cotija or feta if using, a sprinkle of chopped cilantro, a few slices of pickled red onion, and a small drizzle of Mexican crema or sour cream. Add hot sauce to taste and serve with lime wedges.
- 9
Serve
Serve the tacos immediately while warm. Leftover filling keeps refrigerated in an airtight container for up to 3 days—reheat gently in a skillet with a splash of water or broth.