The Veggican

Burnt chipotle broccoli tacos with guacamole and pickled red onions

INGREDIENTS

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

Tortilla

• 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

METHOD

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.