One of the easiest dinners ever, full of flavour and texture and fun to eat! These tacos are healthy, packed with protein and filling, too. Dress them up however you like and enjoy them any day of the week, they also make awesome packed lunches! Enjoy. š
Cumin Lime Chickpea Tacos with Avocado Cilantro Dressing
Course: MainCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
300
kcalIngredients
2 15 oz cans chickpeas, drained and rinsed
1 Tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1.5 tsp cumin
1/2 tsp sea salt
8 small soft corn tortillas
1 large avocado
1 handful fresh cilantro
1 lime, juiced
1 tsp sea salt
4 Tbsp olive oil
1/4 cup greek yogurt
2 jalapeno peppers, sliced thin
1 lime
1/2 red onion, diced
fresh cilantro, for serving (optional)
fresh avocado, for serving (optional)
Directions
- Heat oil in large pan over med-high heat. Add chickpeas and stir until slightly golden brown.
- Season the chickpeas with the garlic powder, paprika, cumin and salt. Once browned and crisp, remove from heat and set aside.
- For avocado cilantro dressing: In a food processor, combine the avocado, cilantro, lime juice, sea salt, olive oil and Greek yogurt. Pulse until smooth and creamy, add a little water if it seems too thick.
- Warm tortillas on stovetop or in microwave for a few seconds.
- Serve chickpeas in tortillas topped with sliced jalapeƱos, cilantro, red onion, avocado and the dressing. Squeeze additional lime juice over, if desired.
Notes
- To make the avocado cilantro dressing vegan, omit the yogurt and add a little extra water to make it a good consistency. It’s great both ways! Enjoy!