Broccoli tacos that are insanely addictive. Good thing broccoli is healthy.
Why am I calling these crispy BBQ broccoli tacos? They are addictive AF. Crunchy baked broccoli, coated in a sweet, tangy, perfect BBQ sauce! Put the broccoli in a warm tortilla with greens, cilantro, drizzle with green goddess dressing or vegan ranch. Maybe some avocado? You won’t be able to stop eating them. Seriously. You may even find it very hard to not pop a bunch of little crack broccoli nuggets into your mouth while no one is looking!
These crispy BBQ broccoli tacos are super fast and easy, as any good taco should be. Panko crusted broccoli is quickly baked, and you can make the sauce for the broccoli as it bakes. These are very easy to customize, and taste amazing with a lot of different toppings. Mine are just suggestions, you can totally make this your own!
I love to drizzle the vegan green goddess dressing from Trader Joe’s over the top of them. It is a quick and delicious topping for when you really don’t feel like making your own. I have also topped them with vegan regular ranch dressing and vegan avocado ranch which is one of the best ideas ever!
One head of broccoli will make a lot of crispy BBQ broccoli tacos, so you can share with friends and family, or just save them for yourself. Vegan crispy BBQ broccoli tacos live up to their name. I promise, you will find yourself craving them in middle of the night.
Vegan Crispy BBQ Broccoli Tacos
Ingredients
- 1 Head Broccoli (smallish)
- 1 C. Almond milk or other non dairy milk
- 2 tsp. Apple cider vinegar
- 1 C. All purpose flour
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1 C. Panko bread crumbs
- 1/2 C. BBQ sauce of choice
- 1/4 C. Brown sugar or coconut sugar
- 1 tsp. Garlic powder
- Juice of 1 lime
- Tortillas
- Cilantro
- Cabbage
- Vegan green goddess dressing, I used Trader Joe’s
Instructions
- Preheat oven to 425 degrees.
- Then cut the head of broccoli into small florets. Set aside.
- Now using 3 different small mixing bowls, add the almond milk and apple cider vinegar to one, whisk. Then the flour, salt and pepper to another, whisk. Then the panko to the third bowl.
- Next, take a broccoli floret. Dip into the almond milk mixture, into the flour, coat completely, shake off the access, then back into the almond milk, then into the panko. Coating completely in panko.
- Spray a baking sheet with non stick spray, then place the broccoli on the baking sheet. Repeat with all the broccoli, now spray the tops of the broccoli with more non stick spray.
- Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip half way through the baking process.
- While the broccoli is baking, make the sauce. In a small sauce pan, heat the BBQ sauce, sugar, garlic powder and lime juice on medium low. Whisk together, bring to a simmer, reduce heat to low and simmer for a minute until all the sugar has dissolved. Remove from heat.
- Once the broccoli is done, toss the broccoli in the sauce coating completely. Then assemble the tacos. Broccoli, cilantro, cabbage, dressing all in a tortilla. Eat!!!
Just curious to know what kind of BBQ sauce you use personally? 🙂
I usually use Trader Joe’s Organic Brown sugar BBQ sauce. Or one of their other organic ones.
these look amazing! i’m always breading cauliflower – i don’t know why i never thought to try it with broccoli. great idea!
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe 🙂 x
Thank you! I hope you enjoy!
Loved this recipie! Used GF flour and bread crumbs. Turned out great. I will definitely make this again! The broccoli stayed crispy even with the bbq sauce on it. Thanks for sharing.
I am so happy to hear that it worked out using all gluten free ingredients! You are so welcome, I’m so glad you loved them!
What the heck. These look amazing. I’m going to try with cauliflower, quartered Brussels sprouts, carrots…!
Oooooooo..that sounds delicious!
Making this tonight for dinner! Meatless taco Tuesday ❤️
This looks so good! Could I use frozen broccoli instead? How would you recommend doing that if so? Thank you!
I do think you could use frozen broccoli. I haven’t tried that, but I would just recommend thawing it out a bit first. Then do the breading and bake.
These tacos are INCREDIBLE. My husband usually sulks when I make broccoli (even when it’s roasted and delicious), but he was so surprised by these tacos, and ate them happily!! I can’t wait to make it again. Thank you!
I made these tonight and they’re INSANELY good. I’m speechless. I used corn tortillas and the added bit of flavor and texture was incredible. I’m already planning to make them again for a party Saturday.
THANK YOU!!!!
This was a huge home runner! Thank you, my family actually requests this often😀
I never write comments but felt I needed to for this recipe. I made this for the 1st time last night and it was the BIGGEST HIT with my husband and daughter. The crunch of the broccoli was so delicious with the BBQ sauce, cilantro, cabbage and the Green Goddess dressing. The only thing I did differently was chop up some red onion to go into the taco as well. I also love that every ingredient can be purchased at Trader Joe’s. I’m already being asked when can I make it again…!
I made these tonight. I sub garbanzo bean flour and gluten free Panko. Turned out great. Whole family loved them.
Thank you for this unusual taco recipe.
These are excellent! Instead of green goddess dressing I used a sriracha ranch dressing which added spice. My daughter kept saying the broccoli tasted like meat. My husband stated it was restaurant quality. My entire family enjoyed these. Thank you!
Delicious!!! I made these tonight – amazing. I am freezing the leftover florets for food in the morning. The only change I made was I used my air fryer at 375 for 15 minutes (I like it well done). Thank you for this creativity!
Amazing!!! The name is so appropriate!!
SO delicious! Just made these for the first time and bf said, “I think I could be vegetarian with these.” Huge win. Thank you!
My wife and I had these for the first time last night (though we made them vegetarian and not vegan) and they were absolutely delicious! Definitely see more in our future.
Did you use regular milk instead of almond? I want to make these tonight but I’m worried about mixing the vinegar with regular milk – dont want it to curdle.
The vinegar turns them”milk” into a “buttermilk”-vegan style. You could use plant-based or dairy milk with same result. It will curdle a bit.
These are so good and easy to make. Thank you for this gem of a recipe!
Amazing!!!!!
This is my all time absolute favorite recipe. This really is like crack!! I could eat a whole head if broccali by myself!
Love these!!
Super delicious. Will definitely be making again. My kids are already asking for them. My so said and I quote”Mom, I’m really Jonesing for those tacos” My daughter said “Mom, seriously, these taste like something you would get from a fancy food truck.” I’m going to try this recipe with cauliflower.
Thank you for a great recipe.
I’ve been eating vegan for about 5 months. These ARE the best tacos I’ve ever made!!! I didn’t expect them to be quite this delicious?!
Made these tonight and wow, the best tacos I’ve had. My hubby who is a meat eater and he loved them. I air fried the broccoli at 400 degrees for 10 mins and they came out nice and crispy. Thank you for this recipe, it’s a winner!
Made these tonight and made an absolute pig of myself! They are ridiculously good. Your recipes make being vegan delicious and easy! Thank you!
These were so good!!!!! I didn’t use the Green Goddess dressing but I added bread and butter pickles on top of each taco…YUM!
The name is correct ! I wonder at first cause so simple but after all assembly it was so good!!!
Can I use oat milk instead of almond milk?
Yup! That will work!
Thank you sooo much for sharing this! Another day i didnt give up!
This is such a delicious recipe! Green Goddess dressing is an excellent choice as it gives a nearly avocado flavor. The broccoli was just fantastic! While I frequently roast broccoli, I’ve never thought to add breading and BBQ sauce. Just fantastic. These were truly some of the most delicious AND nutritious tacos I’ve ever had. Thanks for all your great recipes!
So glad you enjoyed it!
Absolutely beyond delicious, but I have to tell you – the broccoli and sauce never even made it into taco form. I ate half the sheet pan standing right at the kitchen counter as soon as it came out of the oven. I ate the rest over the next two days as a side to roasted chicken. I also told everyone I know that they needed this in their life. Can’t wait to make it again and again. Thank you so much for such an awesome recipe!
This recipe is AMAZING! If I am being totally honest, I was slightly apprehensive about the combination of broccoli, green goddess cabbage and barbeque sauce, but I’m SO glad I gave it a try! Simply delicious! When I’m pressed on time, I put all the broccoli in a big mixing bowl coating it stepwise but all at once rather than doing each piece individually. I also use a Kansas City Style BBQ sauce without any doctoring. Still yummy!! Thank you for your uniquely tasty recipes!!
I love to make tacos on Tuesday. We had a lot of broccoli. I’m not a broccoli fan, so very interesting to try. These were so good. It jumped right up to top of our favorite tacos list.
Holy mackerel!!! These were flippin’ delicious! I didn’t add the full 1/4 cup brown sugar, because my bbq sauce already had it in there, but otherwise stuck to it! So filling and crunchy and just wonderful. Highly recommend!
These tacos are absolutely delicious! I was able to make them on my lunch break while working from home, and appreciated how quickly they came together. I made one burrito sized “taco” as opposed to several smaller tacos. I was pleasantly surprised by just how filling it was. Instead of cabbage I added a bit of baby spinach, some carrot strands, and vegan cheddar shreds. It was delicious with the green goddess dressing! I can’t wait for the leftovers!