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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 minutes
Cook Time 20 minutes
Total Time 45 minutes
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!