beer battered broccoli tacos with black bean slaw and jalapeno cilantro ranch

I clearly want to beer batter everything I make now. Nothing like a frothy lager dredge to amplify a humble edible tree. Crunchy and savory, drizzled with a creamy and spicy dressing all over the simplest slaw for extra greens. If you’ve never beer battered broccoli, please do it. You will be spellbound.

Today is my birthday. I’m lately torn between some measure of excitement and indifference, probably a biproduct of age. All I essentially wish for is a good day, a quiet brain day, and decent weather – which it doesn’t look like I’m going to get since 80 as a high is not “decent” to me. What can I say, I’m a winter baby. I have some nice plans at least: a nerdy number 27 themed brick workout, lunch with mom, kayaking if the tides cooperate, and a slice of my most absurd cake yet that I cannot wait to share on VE.

Use big-ish florets of broccoli for your batter. Small pieces burn fast and won’t hold the beer batter or the breadcrumbs very well. Not to mention, they make a rather floppy and sad taco filling. The point here is a resemblance to fish or chicken, even though the taste is about the same to those as chocolate is to grass. In surface similarity, I mean. Beer batter broccoli takes on a crisp and herbaceous profile nothing like grass and everything like a perfect and unique weeknight taco filling.

As for the slaw, it’s easy. Toss everything in a bowl, controlling the spice level as needed by omitting a few or all of the jalapeno seeds. I like sturdier greens like slaw or crunch blends since juice and dressing don’t sog up the veggies so leftovers taste just as fresh as the initial rendition. I still recommend separating the bulk of the ranch from the slaw, however.

Final tip: if you hate cilantro, get out. Just kidding. But if you really do, replace it with basil in any area which calls for our friendly leaf. And then get out.

How do you feel about your birthday each year? Do you go all out or prefer some peace and quiet? Comment below letting me know AND how this recipe goes for you! As always, I’m up for a chat on Instagram if you pass by!

Need more vegetarian taco ideas? Try these!

Salt n’ Pepper Delicata Squash Tacos with Pomegranate Orange Salsa

Mojo Portobello Tacos with Limey Pickled Red Onions

beer batter broccoli tacos with black bean slaw and jalapeno cilantro ranch

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If you've never thought to beer batter broccoli and bake em till their crisp and crunchy, well, here you go! Be generous with your ranch when serving, it's an addicting topper to otherwise delectable tacos.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 45 mins

Servings 4 tacos

Ingredients

  

beer batter broccoli

• 2 cups large broccoli florets
• 3/4 cup all purpose flour, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp paprika
• 1/2 tsp baking powder
• 1/2 tsp salt
• 6 oz beer (I chose a wheat)
• 1/2 cup panko-style breadcrumbs
• salt and pepper to taste
• 4 tortillas

black bean slaw

• 3 cups slaw greens
• 1/4 cup diced red onion
• 1-2 jalapenos, seeded, ribbed, and cut into strips
• 1 cup black beans, drained and rinsed
• 2 tbsp lime juice
• kosher salt and pepper

jalapeno cilantro ranch

• 1 avocado
• 2 tbsp plain Greek yogurt
• 1 jalapeno, seeded, ribbed, and roughly chopped
• 2 tbsp lime juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 cup cilantro
• 1 tsp apple cider vinegar
• kosher salt and pepper

Instructions

 

• Start with the jalapeno ranch – it's best when it's chilled awhile! Combine all ingredients in a food processor and puree until smooth and creamy. If you want a more dressing-like consistency rather than a thicker, dip-like texture, add 2-4 tbsp buttermilk or milk of choice as you blend. Taste for salt and pepper as you go. Pour into an airtight container and place into a fridge until ready to serve.
• Preheat oven to 450 degrees and line a baking sheet with parchment. You can probably fry the broccoli instead, but I am scared crapless by deep frying and never really get it even, so baking it is here.
• To one bowl, whisk 1/2 cup flour, garlic, onion, paprika, baking powder, salt and pepper, and beer until completely combined. Measure 1/4 cup flour and panko into two separate bowls. Roll broccoli florets in plain flour first until lightly covered, then dip broccoli into beer batter until completely covered, shaking off excess. Finish by dredging in panko and set onto baking sheet. Repeat until all broccoli is used. You may not need all of the batter. Bake for 10 minutes, turn, then bake for 10 more minutes until crispy and golden. If you wish, set under the broiler for 2-3 minutes, watching closely, to get a deeper gold hue.
• For the slaw, toss together greens, onion, jalapeno, black bean, lime juice, salt and pepper until incorporated.
• To build the tacos, place a heap of slaw on the bottom, then top with broccoli florets and drizzle with jalapeno ranch. Enjoy!