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Easy Chickpea Tacos with Avocado Crema and Cabbage Recipe

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  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 3 servings
  • Diet: Vegetarian

Description

These easy chickpea tacos with avocado crema and cabbage slaw offer a flavorful and healthy vegetarian twist on classic tacos. Featuring spiced pan-cooked chickpeas, crisp cabbage tossed in creamy avocado crema, and warm tortillas, this recipe is perfect for a quick and satisfying meal that comes together in just 25 minutes.

Ingredients

Chickpea Tacos

  • 2 (15 ounce) cans of chickpeas
  • 1 tablespoon avocado oil
  • 1 1/2 tablespoons tomato paste
  • 2 tablespoons taco seasoning
  • 6-8 taco-sized flour or corn tortillas (depending on size)

Cabbage Slaw

  • 3 cups shredded green cabbage (about 1/4 small head of cabbage)
  • 1/4 cup Avocado Crema
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1/4 teaspoon kosher salt (plus more to taste)

Avocado Crema

  • 1 batch of Avocado Crema (referenced from linked blog post)

Instructions

  1. Pulse the Chickpeas: Drain and rinse the chickpeas thoroughly, then place them on a clean kitchen towel and pat dry. Transfer the chickpeas to a food processor fitted with an S-blade and pulse 8 to 10 times until coarsely chopped to your preferred texture. Set them aside.
  2. Fry the Tomato Paste: Heat a pan over medium heat and add the avocado oil. Once warm, add the tomato paste and sauté for 1 to 2 minutes, stirring constantly, until the oil turns a deep red and becomes infused with tomato flavor. Stir in the taco seasoning and cook for an additional 30 seconds to bloom the spices.
  3. Cook the Chickpeas: Add the pulsed chickpeas to the pan and mix thoroughly to combine with the tomato paste and seasoning. Spread the chickpeas evenly across the pan’s bottom and let them cook undisturbed for 3 to 5 minutes until browned. Stir and repeat this browning process one or two more times, cooking until the chickpeas are darkened and the mixture is mostly dry but can still stick together when pressed. (Tip: Prepare the avocado crema while cooking these.)
  4. Make the Slaw: In a medium bowl, combine 1/4 cup of avocado crema with the vinegar and kosher salt. Add the shredded cabbage and toss with tongs until everything is evenly coated. Taste and adjust salt or vinegar to your liking. Set aside.
  5. Warm the Tortillas: Heat a dry skillet or comal over medium heat. Warm each tortilla on both sides for 15 to 30 seconds until soft and pliable. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds if short on time.
  6. Serve: Assemble the tacos by placing a generous spoonful of cabbage slaw on each warmed tortilla, topping with the cooked chickpea mixture, then drizzling or dolloping extra avocado crema on top. Serve immediately. Store any leftovers in separate airtight containers in the refrigerator for up to 5 days.

Notes

  • Use corn tortillas for a gluten-free option if desired.
  • If you prefer crispier chickpeas, cook a little longer until desired texture is reached.
  • The avocado crema can be prepared ahead of time to save cooking time.
  • Adjust the amount of taco seasoning to control the spice level.
  • Leftover slaw and chickpeas store well separately in the fridge for quick meal prep.
  • For vegan creama, ensure the avocado crema recipe does not contain dairy.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://saraflavors.com/easy-chickpea-tacos-with-avocado-crema-and-cabbage-recipe/