The Veggican

The Veggican

Burnt chipotle broccoli tacos with guacamole and pickled red onions


Guacamole recipe

  • 1 x avocado, removed from skin and stone removed
  • 1 spring onion, finely chopped
  • 1/2 lime, juiced
  • 1/8 tsp fine sea salt

Lime pickled onion recipe

  • 1 onion, finely sliced
  • 2 limes, juiced


  • 1 x corn tortilla
  • 1/4 tsp chipotle paste (available at most local grocery stores)
  • 3 tsp guacamole (recipe above)
  • 50g tender stem broccoli, grilled until slightly burnt
  • 10g lime pickled onions


Start by making the guacamole by adding avocado to a bowl alongside the chopped spring onion. Add the lime juice and sea salt. Using a potato masher or hand whisk, beat the mixture until smooth.

Next, make the pickled onions by slicing the onion and placing in a bowl. Squeeze the lime juice all over the onion and massage gently with your hands to mix. Leave for 2 hrs to macerate.

To finish off the full dish, place the tortilla in a dry frying pan, or on the hot grill, or over a flame, just to soften the tortilla. Next, smear the chipotle over the base of the tortilla, top this with the guacamole, top with the broccoli, and then finish with a pile of the pickled onions.


pH has been tested by grinding the meal in water and measuring the pH of the liquid. Not all components of the meal may have been soluble in water and therefore results may not be fully representative of pH however it is a close estimate approved by the RB R&D team.