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.
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).
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.
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)
- Heat two tablespoons of oil over medium-high heat in large skillet and add the scallions and poblanos.
- Saute until just tender, 4 to 5 minutes; put in a bowl.
- Wipe the skillet clean; add the rest of the oil and turn the heat up to high.
- 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.
- Give it a stir and keep cooking it until just tender (I love mine with burnt bits).
- When it’s done, remove from the pan into a bowl, squeeze half the lime over the broccoli and season with salt and pepper.
- Wipe the pan out one more time and put over medium low heat.
- Warm the tortillas in two batches, letting them warm for 30 seconds to a minute on each side.
- Wrap in a clean dish towel.
- Bring everything to the table and assemble the tacos as you like with veggies and salsa verde.
- Top with a bit of grated cheddar or sour cream.