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So besides the name being really fun to say, I settled on Brocco-Tacos for dinner last night. Meatless tacos are risky business in our apartment, but I had fresh broccoli from a farm in Pennsylvania begging to be cooked and leftover corn tortillas from Hot Bread Kitchen.

Brocco Tacos

Cooking a mostly green dish requires great seasoning and a bit of spice to add some pizazz. This came in the form of red pepper flakes and citrus dressing, and a showstopper of a homemade salsa verde (see recipe here).

Brocco Tacos

The broccoli was cooked with chili flakes until crispy, because I love a charred flavor in my vegetables. Don’t fear the burnt bits..I think they are sometimes the best part. Once they were ready, I tossed these with the juices of 1/2 a lime to add a nice tangy flavor.

Mixed in with the sautéed poblano pepper and chives, I had a robust base for my tacos. I then topped with a generous amount of the salsa and some quality cheddar to make this dish come together.

Brocco Tacos

My only complaint is that there were a lot of moving parts and it took some helping hands to time everything together, so the kitchen was a flurry of frenzied activity, which I never like when I cook. However, I thought the tacos were a great vegetarian option and there were enough leftovers for a taco lunch. Next time, I would add some black beans for variety to the greenness, but I’d definitely make this recipe again.


  • 1/2 lb Tomatillos
  • 1/2 bunch Scallions
  • 4-6 Tortillas
  • 1 head Broccoli
  • 4 Tbsp. Olive Oil
  • 1 Lime
  • 1 pinch Chile Flakes
  • Salt & Pepper
  • Cheddar cheese (optional)
  • Sour cream (optional)


  1. Heat two tablespoons of oil over medium-high heat in large skillet and add the scallions and poblanos.
  2. Saute until just tender, 4 to 5 minutes; put in a bowl.
  3. Wipe the skillet clean; add the rest of the oil and turn the heat up to high.
  4. Put the broccoli in the pan with the chile flakes and let it cook without moving it, so that it browns nicely on one side.
  5. Give it a stir and keep cooking it until just tender (I love mine with burnt bits).
  6. When it’s done, remove from the pan into a bowl, squeeze half the lime over the broccoli and season with salt and pepper.
  7. Wipe the pan out one more time and put over medium low heat.
  8. Warm the tortillas in two batches, letting them warm for 30 seconds to a minute on each side.
  9. Wrap in a clean dish towel.
  10. Bring everything to the table and assemble the tacos as you like with veggies and salsa verde.
  11. Top with a bit of grated cheddar or sour cream.


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