Broccoli isn't your typical taco filling, but I think once you try these broccoli tacos with their dynamite texture and sweet honey chipotle sauce, you'll happily add them into the rotation!
Broccoli tacos come together so quickly and are made with ingredients you can find at your supermarket all year round. This makes them perfect for weeknight dinners and they are a great addition to your meal plans. Serve these tacos with a scoop of this Parmesan corn au gratin!
Check out this post on family meal planning strategies if you want tips on meal planning for your family!
All of the ingredients for these broccoli tacos will be found at your well-stocked supermarket!
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Broccoli Florets - I prefer to use fresh broccoli for this recipe because it crisps up nicely in the oven. You can use frozen broccoli, but it will need more oven time to get the delicious charred flavor and the final texture of the broccoli will be softer.
- Honey - To add sweetness and balance out the spice of the chipotle peppers, I reach for honey. A basic clover honey will do here, but use whatever you have on hand.
- Chipotle Peppers in Adobo - These are found in the Hispanic foods section of the supermarket and are often canned. The peppers are whole and come bathed in a delicious adobo sauce. For the recipe use the sauce, a whole pepper, or a combination of both.
- Apple Cider Vinegar - A little bit of acid really balances the sauce and I love the fruity, mild flavor of apple cider vinegar for the job.
- Ground Spices - A bit of cumin and garlic powder add good depth of flavor.
- Tortillas - I love flour tortillas for these tacos, but corn tortillas or corn and flour tortillas would be great as well.
- Refried Beans - I use refried black beans in this recipe for the great color contrast, the added protein, and the fiber. They make the tacos more filling and the kids love a good bean taco.
- Toppings and Garnishes - I favor sliced radishes for the crunch, crumbled cotija cheese for a salty punch, and chopped cilantro for a fresh herbal note.
Roast the Broccoli
Get the oven preheated at 425F first thing and then start with the broccoli. While that's cooking you can get everything else ready and dinner is at the table in 30 minutes!
Toss the broccoli, salt, and oil in a large bowl until everything is well coated.
Scatter the broccoli over a sheet pan, making sure that it is in one layer so that the broccoli can get crisp and charred.
Roast the broccoli for 18 minutes, tossing it halfway through cooking. When it's done roasting, the florets will be tender but not mushy and there will parts that are crisp and charred.
Prepare the Honey Chipotle Sauce
Use the same bowl you tossed the broccoli in to make your honey chipotle sauce if you want to be extra efficient!
Chop the whole chipotle very fine before adding it to the honey, vinegar, garlic powder, and cumin in a bowl. Alternatively, use only the adobe sauce from the canned chipotles.
Whisk the ingredients together and set the sauce aside until the broccoli is roasted.
Assemble the Tacos
Heat up the beans in the microwave and prepare your tortillas. I love to cook mine directly over the gas flame to get some charred edges. This helps them be more flexible and not tear as easily, too.
Toss the roasted broccoli with the honey chipotle sauce. Gather your radishes, crumbled cotija cheese, and cilantro.
To assemble the tacos, spread a layer of beans over each tortilla. Top with a pile of the broccoli. Sprinkle the cheese, radishes, and cilantro over the top. Time to eat!
Substitutions and Variations:
Here are some ways you can change up these tacos to fit your preferences:
- Brussel Sprouts - halve or quarter the sprouts, depending on their size, and roast them in the same way you would the broccoli for brussel sprout tacos. Smaller pieces will cook more quickly. Move any sprout leaves to the center of the sheet pan to avoid burning them.
- Cauliflower - break or chop the cauliflower into bite-sized pieces before roasting just as you would the broccoli for cauliflower tacos.
- Omit the Cheese - for dairy-free broccoli tacos, omit the cotija cheese.
Honey Chipotle Broccoli Side Dish
If you are looking for a simple side dish for grilled meats, fish, or simple beans and rice, this is two recipes in one! Simply prepare the broccoli and the honey chipotle sauce and toss them together. The broccoli is charred and has great texture that pairs so well with the sticky, spicy sauce.
These tacos are best freshly prepared, but storing leftovers strategically will ensure the best reheating results. Place the broccoli in an airtight container and refrigerate for up to 3 days. I place the radishes and cilantro in a zip bag. Store any unused refried beans in a separate container.
Leftover chipotle chiles can be frozen. I like to freeze them individually in plastic wrap so that I can thaw one at a time for later recipes.
Top Tip for Measuring Honey
Measuring out honey can be a sticky mess. For this recipe, use a measuring cup for the oil that coats the broccoli first and then use the oil-coated cup again to measure the honey. The oil will help the honey slide right out of the cup and into your bowl!
I love sliced radishes, crumbled cotija cheese, and chopped cilantro. Other toppings that would be excellent would be pickled red onion, avocado, a squeeze of lime, queso fresco, or finely diced jicama.
These are best fresh from the oven, but the broccoli can be reheated in a nonstick skillet over medium-high heat. This will help it crisp up for the best texture.
Use taco-size tortillas made of flour, corn, or a combination of flour and corn. Make sure to heat the tortillas well before assembling the tacos or else they may rip. I find that heating the tortillas over open flame gives the best flavor, but steaming them in the microwave with a damp towel is effective, too.
More Taco Recipes
Tacos are a family favorite, and for good reason. They're delicious! Here are some other taco recipes for you to try:
Try It and Share
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Charred Broccoli Tacos with Honey Chipotle Sauce
- 16 oz. broccoli florets (trimmed to bite-sized pieces)
- 1 teaspoon kosher salt
- ¼ cup neutral oil (vegetable, canola, or avocado oil)
- ¼ cup honey
- 1 tablespoon chipotle in adobo sauce (diced extra fine)
- 1½ teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 8 flour tortillas (taco-sized)
- 1 15 oz. can refried black beans
- 4 radishes (sliced)
- ¼ cup cilantro (chopped)
- 2 oz. cotija cheese (crumbled)
- Preheat the oven to 425°F.
- Toss trimmed broccoli with the oil and salt in a large bowl. Turn out to a sheet pan and spread out in an even layer.
- Bake the broccoli for 18 minutes in the hottest part of the oven, tossing halfway.
- In the same bowl, combine the honey, chipotle in adobo sauce, vinegar, garlic powder, and cumin until well mixed.
- Heat the tortillas in a skillet or over the open stovetop flame. Heat the refried beans in the microwave.
- Toss the roasted broccoli in the sauce in the bowl until well coated.
- Assemble the tacos by spreading each tortilla with beans and topping the beans with the broccoli. Add radish slices, cilantro, and cheese to each taco and serve immediately.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.