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



    1. 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.
    2. 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.
    3. 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.
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