How to make tenderstem broccoli veggie tacos in 20 minutes

This simple and healthy Mexican-inspired recipe is great for those who love to share and can be doubled to feed a crowd

Tenderstem broccoli veggie tacos

10 minutes preparation, 10 minutes cooking

Serves 4

For the tacos

4 soft tortillas (or use crunchy tacos)
​300g tenderstem broccoli, washed and trimmed
½ iceberg lettuce, shredded
2 tbsp fresh coriander, chopped
​200g feta cheese
1-2 red chillies, sliced, deseeded, finely chopped
2-4 spring or salad onions, finely chopped
1 lime

For the cashew cream (optional)

100g cashews
1 tbsp. almond milk

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. Set to one side. Fold the tortillas in half and place into a baking tray ready to be filled.

Bring a large pan of water to the boil. Drop in the broccoli. Cook for 5 minutes or until just tender, drain into a colander and set to one side. Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.

Pile the tenderstem broccoli into the tacos. Sprinkle with feta cheese, chillies and spring onions. 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.

Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.

For more recipes, visit tenderstem.co.uk