RECIPE OVERVIEW
Our take on the traditional fajita using the same marinating spices and replacing the beef with roasted tenderstem broccoli.
Ingredients Add to Shopping List
Serves: 4 people
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-
300 g Broccoli
or tender stem broccoli -
1 - Lime
-
1 - Red Onion
-
1 - Red Pepper
-
8 - Soft Tacos
or wholewheat wraps -
1 - SuperValu Avocado
ripe
For Marinade:
-
0.4 tsp Cayenne Pepper
-
1 tsp Ground Cumin
-
1 - Lime
juice of half -
1 tbsp Maple Syrup
or liquid sweetener of choice -
1 pinch Pepper
-
1 pinch Salt
-
2 tbsp Soy Sauce
or tamari -
2 tbsp SuperValu Olive Oil
-
1 tsp SuperValu Smoked Paprika
For Salsa:
-
0.4 tsp Chilli Powder
-
1 clove Garlic
or garlic granules -
1 tsp Ground Cumin
-
1 - Lime
juice of half -
4 g Maple Syrup
-
1 pinch Pepper
-
1 pinch Salt
-
400 g SuperValu Chopped Tomatoes
-
4 sprigs SuperValu Fresh Coriander
Method
- Preheat the oven to 200C degrees.
- Chop broccoli into bite size pieces. Peel and finely chop the red onion into slices, cut the red pepper into thin strips. In a bowl add the broccoli, red onion and peppers and the ingredients for the marinade and coat the veg thoroughly. Transfer veg onto a baking tray and bake in the oven for 15 mins or until starting to char and crisp around the edges and the broccoli is soft.
- Roughly chop the coriander. While the broccoli is roasting, make your salsa. In a bowl add the chopped tomatoes and the rest of the ingredients along with ½ the fresh coriander (keep the other ½ for garnish) and mix well,
- Remove the avocado from the skin using a spoon and slice the avocados into strips.
- Now time to layer up your fajitas; take the 8 fajitas/ small wrap and spread an even amount of salsa on the base (almost like buttering bread). Add the charred pepper onions and broccoli, then another spoonful of salsa and a few slices of avocado and serve with a sprinkle of coriander through it.
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