My Hungry Harvest box last week came with all kinds of goodies- including 4 heads of broccoli! So, I decided to have taco week for the first time with a variety of different fillings. The Blackened Broccoli was definitely the favorite! It’s amazing how much flavor you can pack into a few small bites- savory and char from the broccoli, tangy and creamy from the avocado spread, complemented with the freshness of the cojita cheese… enjoy!
2 tbsp lime juice
1/4 cup cilantro, finely chopped
1/4 tsp salt
corn tortillas (number varies depending on the size and how stuffed you want the tacos)
2 cups Blackened Broccoli florets
1 Roasted Red Pepper, cut into thin strips
2 tbsp cojita cheese, crumbled
1. In a small bowl, mash the avocados with the lime juice, cilantro, and salt using a fork.
2. Assemble the tacos: Heat a skillet on high (I use cast iron). Place a tortilla on the skillet and let it cook for 30 seconds – 1 minute. Flip and heat the other side for 30 seconds – 1 minute. There should be a few dark spots on both sides.
Spread a thick layer of the mashed avocado down the middle of the tortilla. Place a layer of broccoli florets on top of the avocado. Layer 2-3 roasted red pepper strips on top of the broccoli. Sprinkle a teaspoon of cojita cheese on top. Serve immediately!