Griddled avocado & broccoli tacos

Name: Griddled avocado & broccoli tacos
Total time: 40 min
Yield: 16 tacos
Cuisine: mexican
Ingredients: 50 g pumpkin seeds; 1 head of broccoli; olive oil; 3 ripe avocados; ground cayenne pepper; 16 tacos; 1 large bunch of fresh coriander (60g); 250 g ricotta cheese; 1 splash of milk; 1 clove of garlic

For a veg-packed, flavour-packed taco party!

Vegetarianv

“These charred greens offer a delicious mixture of textures. Take straight to the table and let your lucky guests build their own. ”

Makes 16 tacos

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Mexican Mains

Nutrition per serving

Calories 182 9%
Fat 8.8g 13%
Saturates 2.4g 12%
Sugars 1.2g 1%
Salt 0.3g 5%
Protein 5.9g 12%
Carbs 21.1g 8%
Fibre 2.1g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

50 g pumpkin seeds
1 head of broccoli
olive oil
3 ripe avocados
ground cayenne pepper
16 tacos
DRESSING
1 large bunch of fresh coriander , (60g)
250 g ricotta cheese
1 splash of milk
1 clove of garlic

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Place a griddle pan over a high heat, scatter in 50g of pumpkin seeds and toast for 1 to 2 minutes, then remove to a bowl.
Cut 1 head of broccoli into 1cm slices, then toss in a little olive oil and a pinch of sea salt and black pepper. Lay them on the hot griddle and cook for 3 to 4 minutes on each side, or until charred and just cooked through – you want them to retain a bit of bite.
Peel, destone and slice 3 ripe avocados into wedges.
Remove the broccoli from the griddle and add the avocado wedges, griddling until lightly charred on both sides.
For the dressing, put 45g of fresh coriander (stalks and all) into a blender with 250g of ricotta and 1 splash of milk. Squeeze in the juice from 2 limes and peel and finely grate in 1 clove of garlic.
Season with salt and pepper, blitz until combined, then spoon onto a platter.
Top the dressing with the griddled veg and a drizzle of olive oil. Pick over the remaining 15g of coriander leaves and sprinkle with the toasted pumpkin seeds.
Finish with a sprinkling of cayenne pepper. Serve with a pile of tacos and let everyone help themselves.