Griddled Avocado & Broccoli Tacos Recipe

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This Griddled Avocado & Broccoli Tacos Recipe is a smoky and creamy recipe, which is made with fresh broccoli and ripe avocados. It’s a great vegetarian dinner option, ready in about 25 minutes.

Griddled Avocado & Broccoli Tacos Ingredients

For the Dressing:

1 large bunch of fresh coriander (60g)
250g ricotta cheese
1 splash of milk
2 limes
1 clove of garlic

For the Tacos:

50g pumpkin seeds
1 head of broccoli
olive oil
3 ripe avocados
ground cayenne pepper
16 tacos
Sea salt and black pepper

How To Make Griddled Avocado & Broccoli Tacos

Toast the Seeds: Place a griddle pan over a high heat. Scatter in the pumpkin seeds and toast for 1 to 2 minutes, tossing occasionally, until they start to pop. Remove them to a bowl.
Griddle the Broccoli: Cut the broccoli into 1cm slices. Toss the slices in a little olive oil and a pinch of sea salt and black pepper. Lay them on the hot griddle and cook for 3 to 4 minutes on each side, until charred and just tender-crisp. Remove from the griddle.
Griddle the Avocado: Peel, destone, and slice the avocados into wedges. Place the wedges on the hot griddle and cook until they are lightly charred on both sides.
Make the Dressing: Put most of the fresh coriander (stalks and all) into a blender with the ricotta cheese and a splash of milk. Squeeze in the juice from the limes and add the peeled garlic clove. Season with salt and pepper, then blend until smooth and combined.
Assemble and Serve: Spread the creamy dressing onto a large platter. Top the dressing with the griddled broccoli and avocado, and drizzle with a little more olive oil. Pick over the remaining coriander leaves and sprinkle with the toasted pumpkin seeds and a dash of cayenne pepper. Serve with a pile of warm tacos and let everyone build their own.

Griddled Avocado & Broccoli Tacos Recipe

Recipe Tips

How to get the best char on the vegetables? The key is a very hot griddle pan. Don’t move the broccoli or avocado around too much once you place them on the pan; let them sit for a couple of minutes to develop those beautiful dark char lines.
Can I make the dressing ahead of time? Yes, the creamy coriander and ricotta dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
How do I keep the avocado from turning brown? Griddling the avocado helps slightly, but it will still brown over time. This dish is best served immediately after cooking for the best color and texture.
Can I use a different vegetable? Absolutely. This method would also be delicious with thick slices of zucchini, bell peppers, or large portobello mushrooms.

What To Serve With Avocado & Broccoli Tacos

These tacos are a wonderful light meal, but you can make them heartier by serving them with:

A side of black beans or refried beans
Cilantro-lime rice
A fresh corn and tomato salsa
Crumbled cotija or feta cheese

How To Store Leftovers

This dish is best enjoyed fresh. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to 2 days. The dressing will keep well, but the griddled vegetables will soften upon reheating.

Griddled Avocado & Broccoli Tacos Nutrition Facts

Calories: 350-450 kcal
Fat: 25g
Carbohydrates: 25g
Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe vegan?

Yes. To make this dish fully vegan, substitute the ricotta cheese in the dressing with a plant-based alternative, such as a silken tofu or cashew-based cream.

What’s the best way to warm the tacos?

You can warm corn or flour tacos directly on the hot griddle for a few seconds per side, in a dry skillet, or wrapped in a damp paper towel in the microwave.

Can I make this on a regular pan instead of a griddle?

You can, but you won’t get the same smoky, charred flavor. If using a regular pan, use a cast-iron skillet over high heat to get the best possible sear on the vegetables.

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