Ingredients
- 1 head Josie’s Organics Organic Broccoli
- ¼ head Josie’s Organics Organic Cabbage, thinly sliced
- ¼ cup Josie’s Organics Organic Cilantro
- ½ cup Almond milk
- 1 cup All Purpose Flour
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Paprika
- ½ tsp. Garlic Powder
- 1 cup Panko Breadcrumbs
- ½ cup BBQ Sauce
- 2 tbsp. Maple Syrup, or Honey
- 6-8 Corn Tortillas, warmed over a griddle
- Lime Wedges, for serving
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Directions
-
1
Preheat oven to 450F. Line a baking sheet with parchment paper.
-
2
Slice the broccoli head into bite-sized pieces. Set aside.
-
3
In a large bowl, mix together the almond milk, flour, and seasonings.
-
4
Add the breadcrumbs to a second bowl.
-
5
Toss the broccoli pieces in the almond milk mixture to coat, then toss in the breadcrumbs until well-coated. Place on the prepared pan.
-
6
(Optional: Drizzle with olive oil.) Bake for 10-15 minutes, flipping halfway through, until broccoli is tender on the inside and crispy on the outside.
-
7
In the meantime, combine the maple syrup and bbq sauce in a small saucepan over medium high heat. Bring to a boil then simmer 1-2 minutes.
-
8
Toss the broccoli bites in the bbq sauce mixture before layering on the warmed corn tortillas with the thinly sliced cabbage, fresh cilantro, and lime wedges to enjoy!
