By W.R.Y Trucking
Drain and rinse the chickpeas thoroughly. Pat them dry using a kitchen towel or paper towel to remove excess moisture.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chickpeas to the skillet.
Sprinkle 1 tbsp of taco seasoning over the chickpeas. Stir well to coat the chickpeas evenly with the seasoning. Cook for about 8-10 minutes, stirring occasionally, until the chickpeas are slightly crispy.
While the chickpeas are cooking, prepare the avocado cream. In a bowl, mash the 2 ripe avocados with a fork until smooth.
Cut the lime in half and squeeze the juice of the lime into the bowl with the avocado. Mix well and add salt to taste, adjusting according to your preference. Set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
To assemble the tacos, take a warm corn tortilla and spread a generous amount of the avocado cream on it.
Add a spoonful of the crispy seasoned chickpeas on top of the avocado cream.
Top with shredded lettuce and a spoonful of salsa (the amount depends on your taste).
Repeat the assembly process for the remaining tortillas. Serve immediately for the best taste and texture.
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This Mexican Vegetarian Tacos recipe is ready in 30 minutes and features Chickpeas, Taco seasoning, Corn tortillas and other delicious ingredients. Contains 350 calories total.
Drain and rinse the chickpeas thoroughly. Pat them dry using a kitchen towel or paper towel to remove excess moisture.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chickpeas to the skillet.
Sprinkle 1 tbsp of taco seasoning over the chickpeas. Stir well to coat the chickpeas evenly with the seasoning. Cook for about 8-10 minutes, stirring occasionally, until the chickpeas are slightly crispy.
While the chickpeas are cooking, prepare the avocado cream. In a bowl, mash the 2 ripe avocados with a fork until smooth.
Cut the lime in half and squeeze the juice of the lime into the bowl with the avocado. Mix well and add salt to taste, adjusting according to your preference. Set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
To assemble the tacos, take a warm corn tortilla and spread a generous amount of the avocado cream on it.
Add a spoonful of the crispy seasoned chickpeas on top of the avocado cream.
Top with shredded lettuce and a spoonful of salsa (the amount depends on your taste).
Repeat the assembly process for the remaining tortillas. Serve immediately for the best taste and texture.
Calories per Serving: 350
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