Tenderstem veggie tacos

If you’re a sharer who likes nothing more than a social feast, you’ll love this simple yet delicious Mexican-inspired Tenderstem veggie tacos recipe. If feeding a crowd, double the recipe and let your guests assemble the tacos themselves.

Ingredients (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
100g reduced-fat feta cheese
1-2 red chillies, sliced, deseeded, finely chopped
2-4 spring 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 Tenderstem. Cook for 5 minutes or until just tender, drain using a colander and set to one side.

Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander. Pile the Tenderstem into the tacos, then 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 to a bowl.

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

Recipe courtesy of tenderstem.co.uk.

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Tenderstem veggie tacos
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