CRISPY BBQ BROCCOLI TACOS WITH SLAW
Crispy panko breaded broccoli doused in sticky BBQ sauce with fresh zesty slaw and ALL the toppings. You'll absolutely love them.
Ingredients
- 160 g plain flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 250 ml milk (I use oat milk)
- 150 g panko breadcrumbs
- 1 broccoli chopped into small florets
- 250 ml bbq sauce
- 12 soft taco shells
- sea salt & freshly ground black pepper
- to serve: jalapenos, fresh coriander, lime wedges, sriracha
SLAW
- 1 carrot
- 1/4 small red cabbage
- 6 radish
- 15 g coriander finely chopped
- juice of 1 lime
- 175 g plain yoghurt (I use an oat-based plain yoghurt)
- 1 tbsp white wine vinegar
- 2 tsp wholegrain mustard
Instructions
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Preheat the oven to 200°c (fan assisted)/425°f/gas 7 and line or oil two baking trays.
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Combine the plain flour, garlic powder, smoked paprika and a good pinch of salt and black pepper in a mixing bowl. Slowly add the milk, whisking as you go, until you have a smooth batter.
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Place the panko breadcrumbs in another bowl. Take each broccoli floret and dip it first into the batter, then into the breadcrumbs, making sure it is evenly coated, before arranging on a baking tray. Bake for 20-25 minutes, or until the broccoli is fork-tender, and the breadcrumbs are crispy.
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Pour the BBQ sauce into a little bowl and combine with 50ml of water to thin it out. Dip each piece of crispy broccoli into the sauce to give it a thin coating, then return to the baking tray. Bake for a further 5-10 minutes, or until the coating is nice and sticky.
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Whilst the broccoli is baking, you can make the slaw. Finely shred the carrot, red cabbage and radish either by hand, or with the grater attachment on a food processor (much quicker!). Add the coriander, lime juice, yoghurt, vinegar, mustard and a good pinch of salt and black pepper. Stir well, then taste and adjust the seasoning if needed.
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To serve, fill each taco with a little slaw and a few pieces of crispy broccoli. Top with the jalapenos, coriander and a drizzle of sriracha. Serve with a wedge of lime.
Want more delicious vegan dinner recipes? Try my Tofu Katsu Curry.
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