SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW
A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!
Provided by A K
Categories Main Dish Recipes Taco Recipes
Time 4h20m
Yield 4
Number Of Ingredients 27
Steps:
- Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
- Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
- Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
- Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
- Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
- Cook in the preheated oven until warm, 3 to 5 minutes.
- Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g
ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you're short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Provided by Kay Chun
Categories brunch, dinner, easy, lunch, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
- Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
- Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
- Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.
ROASTED BROCCOLI & CHICKPEA TACOS
Steps:
- Directions: 1. Preheat oven to 400 degrees 2. In a large bowl whisk together the chili powder, cumin, garlic, salt, lime juice, and olive oil 3. Add the broccoli and chickpeas, stir until well combined 4. Line a baking pan with parchment paper and spread the broccoli chickpea mixture out in layer 5. Bake 30-40 minutes with occasionally stirring 6. Remove from oven and set aside 7. Place roasted broccoli and chickpeas on top of corn tortillas and top with shredded cabbage, fresh cilantro, diced avocado, and vegan sour cream
BROCCOLI TACOS
Steps:
- Place the broccoli & bell peppers in a bowl. Combine all ingredients for the chili sauce in a food processor using the "S" blade. Puree ingredients, scraping down the bowl as necessary until you have a smooth sauce. Pour sauce over the broccoli & peppers, mix well. Place sour cream elements into the blender. Start with only half the water indicated. Blend on low, slowly increasing the speed as you add more water than others, but the goal is to use as little water as possible for a thicker sour cream Place all individual elements in their own separate bowls, including the lettuce leaves as well as other accouterments. Begin by placing a few tablespoons of broccoli into the center of each leaf, then select from the remaining toppings to create your unique tacos
FISH TACOS RECIPE WITH BROCCOLI SLAW AND LIME CREAM SAUCE | ORGANIC AUTHORITY RECIPE - (4.1/5)
Provided by SpartyGreenMom
Number Of Ingredients 18
Steps:
- 1.In a large bowl, combine the broccoli slaw, onion, cilantro, 1 tablespoon plus 1 teaspoon of the lime juice, and the minced serrano chile. Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish. 2 In a small bowl, mix together the mayonnaise, yogurt, lime zest, and the remaining 11/2 teaspoons lime juice. Mix a pinch of salt into the sauce. 3 In a medium bowl, mix the tuna cubes, chile powder, cumin, and coriander. Sprinkle with salt and black pepper. In a large frying pan over medium-high heat, warm the oil. Add the fish and sauté until brown on the outside but still pink inside, about 2 minutes. Transfer the fish to a warmed bowl. 4 Set out on the table the fish, slaw, sauce, avocado, and tortillas and allow diners to assemble their own tacos.
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