Asian-Spiced Broccoli Tacos
with Asian slaw and Sriracha mayo

Name: Asian-Spiced Broccoli Tacos
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1/2 cup Mayonnaise; 1 tsp Lemon juice; to taste Sriracha, ~1 tsp is a good heat level; 2 cloves Garlic, minced; 1 1/2 lb Broccoli, chopped; 2 Tbsp Soy sauce, low-sodium; 3 Tbsp Oil, cooking; 1/3 cup Peanuts, crushed (salted or unsalted - your preference); 8 Tortillas; 1/2 Limes, sliced into wedges; 2 stalks Green onions, sliced thinly; 8 oz Coleslaw mix (or sub with shredded cabbage and carrots); 1 1/2 Tbsp Soy sauce, low-sodium; 1 1/2 Tbsp Vinegar, rice; 2 tsp Brown sugar; 2 Tbsp Oil, cooking

Active: 25 Total: 55

Original GF Paleo Vegetarian

Originally part of 10/20/14's meal plan, we've updated this meal with a coleslaw shortcut so that you can get to deliciousness even faster!
Smarts: Coleslaw mix is a perfect little shortcut as pre-shredded cabbage and carrots keep well.

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

Sriracha Mayo:

Garlic - 1 clove , minced
Mayonnaise - 1/2 cup
Lemon juice - 1 tsp
Sriracha - to taste , ~1 tsp is a good heat level

Broccoli Tacos:

Garlic - 2 cloves , minced
Broccoli - 1 1/2 lb , chopped
Soy sauce, low-sodium - 2 Tbsp
Oil, cooking - 3 Tbsp
Peanuts - 1/3 cup , crushed (salted or unsalted - your preference)
Tortillas - 8
Limes - 1/2 , sliced into wedges

Asian-Style Coleslaw:

Green onions - 2 stalks , sliced thinly
Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
Soy sauce, low-sodium - 1 1/2 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Brown sugar - 2 tsp
Oil, cooking - 2 Tbsp

Prep

Green onions - Prep as directed. (Can be done up to 3 days ahead)
Dress slaw - Toss coleslaw mix with green onions, soy sauce, rice vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
Garlic (for Sriracha mayo & tacos) / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
Make Sriracha mayo - Mix together minced garlic, mayo, and lemon juice, and season to taste with Sriracha. (Can be done up to 5 days ahead)

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Make

Heat oven to 425F (218C) degrees.
Toss broccoli with garlic, soy sauce, and oil. Sprinkle generously with salt and pepper. Roast in the oven for 20 minutes, shaking once midway through. Toss in peanuts for the last 5 minutes of roasting.
Warm tortillas according to package instructions.
Slice limes into wedges.
Taste slaw and season to taste with salt and pepper. Enjoy broccoli tacos with lime wedges topped with slaw and Sriracha mayo.

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