These broccoli tacos are a mishmash of cuisines. But they hit all the right notes of flavor and texture with a filling of roasted broccoli with shallot vinaigrette, black bean hummus, General Tso’s sauce, feta cheese and crispy onions.
These broccoli tacos are unlike any taco you’ve ever had before. They are truly delicious, even if it seems like they’re composed of random components. There’s the broccoli, roasted until slightly caramelized and then sautéed with tangy shallot vinaigrette. There’s the black bean hummus, a nod to traditional tacos but with the addition of nutty tahini and sesame seeds. The General Tso’s sauce brings a little bit of sweet and a little bit of spice with aromatic ginger. And the addition of feta and crispy onions on top hits you with the perfect spike of salt and crunch. Plus, the double layer of shell – both hard and soft taco shells – is a great texture contrast. All of the ingredients give you the perfect flavor combination for a taco: sweet, spicy, tangy, acidic, salty and crunchy.
I know it sounds like there are a lot of components in this broccoli taco; and there are. But trust me when I say that they’re not actually all that hard to make. The broccoli is simple; oven roasted and then sautéed. And all the sauces – the black bean hummus, General Tso’s and shallot vinaigrette – come together super simply in the food processor. Once all your components are made, simply sandwich some hummus between two taco shells, fill them with broccoli and feta, and top with General Tso’s and crispy onions. I know, there’s no meat in this taco. But with all the flavors going on, I guarantee you won’t miss it.
GABE’S INSPIRATION FOR BROCCOLI TACOS
My boyfriend Gabe is really the one who made these tacos. But the recipe isn’t technically originally his. It actually comes from chef Tyler Kord, known for the No. 7 restaurant and sandwich shop. Years ago, Gabe worked at one of Tyler Kord’s restaurants where the broccoli tacos were one of their most popular menu items. This recipe is not necessarily the original one (although the components are taken straight from Tyler Kord’s sandwich cookbook). It is Gabe’s amalgamation of the original broccoli tacos plus a few of his personal favorite taco and sandwich toppings. Specifically the General Tso’s sauce; while it wasn’t included on the original taco, Gabe said he always ordered a side of it to put on top. I’ve decided to add the sauce to the recipe, because it gives these tacos even more depth of flavor with a hint of sweetness and spice.
If you’re not too intimidated by all the components and strange sounding flavors of these broccoli tacos, I urge you to make them. They really do hit all the right notes, and are guaranteed to satisfy any taco craving.
Broccoli Tacos with Black Bean Hummus and General Tso’s
Ingredients
For the black bean hummus
- 1 can black beans
- 1/4 cup sesame seeds, toasted (preferably black sesame seeds)
- 1 lemon, juiced
- 2 tbsp tahini
- 1 tbsp sugar
- 1 clove of garlic
- salt to taste
For the shallot vinaigrette
- 1 shallot, peeled and halved
- 1/2 cup white vinegar
- 1/4 cup olive oil
For the General Tso's sauce
- 1 tbsp cornstarch
- 1 1 inch piece of ginger peeled and sliced
- 4 garlic cloves
- 1/2 cup soy sauce
- 2 tbsp honey
- 1/2 white vinegar
- 2 tsp sesame oil
- 1 tsp chili flakes
For the broccoli
- 1 large head of broccoli
- shallot vinaigrette (see above)
- olive oil
- salt and pepper
For taco assembly
- 16 hard taco shells
- 16 small flour tortillas
- 1 cup feta cheese
- 2 cup crispy fried onions (like French's)
Instructions
- Preheat the oven to 400. Break down the head of broccoli by peeling the stem and slicing it into 1/4 inch pieces. Cut the florets into 1/2 inch pieces. Toss the broccoli well with olive oil and salt and roast until starting to caramelize but still bright green, 15 minutes.
- While the broccoli roasts, prepare the black bean hummus. Combine black beans (with the liquid), sesame seeds, lemon juice, garlic, tahini, sugar and salt in the food processor and blend until smooth.
- Prepare the shallot vinaigrette. Combine shallot, olive oil and vinegar in the blender and blend until smooth.
- Prepare the General Tso's sauce. Combine cornstarch, ginger, garlic, soy sauce, honey, vinegar, sesame oil and chili flakes in the blender and blend until smooth. Transfer to a small pot and cook over medium heat until slightly thickened, 5-7 minutes.
- Once the broccoli has been roasted, add it to a large saute pan over medium heat. Add the shallot vinaigrette a few tablespoons at a time and taste until the broccoli is sweet and tangy. Cook the broccoli until softened, 5 minutes.
- Heat the taco shells. Wrap the soft flour tortillas in a damp kitchen towel and microwave for 1 minute, and heat the hard shells in the oven until crispy. 5-7 minutes.
- Assemble your tacos. Spread a layer of black bean hummus on a flour tortilla and then wrap it around the hard taco shell (the hummus will act as a glue). Then fill the taco with broccoli and feta cheese. Top with General Tso's sauce and crispy fried onions
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