Tenderstem® broccoli Veggie Tacos
Method
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Fold the tortillas in half and place into a baking tray ready to be filled.
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Bring a large pan of water to the boil. Drop in the Tenderstem® broccoli. Cook for 5 minutes or until just tender, drain into a colander and set to one side.
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Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.
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Pile the Tenderstem® broccoli into the tacos. Sprinkle with feta cheese, chillies and spring onions.
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Serve the loaded tacos, with a good squeeze of lime and drizzle over the cashew cream if using.
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Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.
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To make the cashew cream (if using):
Place the cashews into a bowl and cover with cold water. Leave to soak for 10 minutes, or longer if you have time.
Drain the soaked cashew nuts and tip them into a high-powered blender. Add a dash of almond milk. Blend for 5 minutes or until completely smooth. Transfer into a bowl and serve with the tacos.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
