Crispy panko breaded broccoli doused in sticky BBQ sauce with fresh zesty slaw and ALL the toppings. You'll absolutely love them.
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.
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.
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.
Recipe courtesy of georgieeats.co.uk