Chickpea tacos with avocado cream
If you want to add more lacto ovo vegetarian recipes to your collection, Chickpea tacos with avocado cream might be a recipe you should try. One serving contains 416 calories, 9g of protein, and 23g of fat. For $1.74 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 15 minutes. This recipe is typical of Mexican cuisine. It works well as a reasonably priced side dish. This recipe from Amuse Your Bouche has 2925 fans. Head to the store and pick up fresh coriander, bell pepper, chickpeas, and a few other things to make it today. Overall, this recipe earns an excellent spoonacular score of 99%. Similar recipes are Chickpea Cakes with Chipotle Avocado Cream, Fish Tacos and Avocado Cream, and Salmon Tacos with Avocado Cream.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
2 ripe avocados
Black pepper
2 x 400g tin chickpeas, drained (240g each when drained)
8 mini flour tortillas
3tbsp fresh coriander, chopped
1 clove garlic
1tbsp freshly squeezed lemon juice
2tbsp () Greek yoghurt
1tbsp extra-virgin olive oil
Salt
½tsp smoked paprika
2 medium / large tomatoes, diced
Equipment:
bowl
food processor
microwave
Cooking instruction summary:
To make the taco filling, place the chickpeas in a large bowl and coarsely mash with a fork (the filling looks prettier if you peel the chickpeas first, but I definitely wouldn't bother with this unless you're desperate for it to look pretty. I picked a few of the skins out when the chickpeas were part-mashed, but didn't bother being too thorough). Add the tomatoes, chopped coriander and smoked paprika, and season to taste. I served this filling at room temperature, but you could microwave it for a minute or so to warm it first if you prefer.For the avocado cream, blitz the avocados, garlic and lemon juice together in a food processor until smooth, then add the yoghurt and olive oil, and blitz again to combine. Season to taste.Serve the taco filling inside the mini tortillas, dolloped with the avocado cream.
Step by step:
1. To make the taco filling, place the chickpeas in a large bowl and coarsely mash with a fork (the filling looks prettier if you peel the chickpeas first, but I definitely wouldn't bother with this unless you're desperate for it to look pretty. I picked a few of the skins out when the chickpeas were part-mashed, but didn't bother being too thorough).
2. Add the tomatoes, chopped coriander and smoked paprika, and season to taste. I served this filling at room temperature, but you could microwave it for a minute or so to warm it first if you prefer.For the avocado cream, blitz the avocados, garlic and lemon juice together in a food processor until smooth, then add the yoghurt and olive oil, and blitz again to combine. Season to taste.
3. Serve the taco filling inside the mini tortillas, dolloped with the avocado cream.
Nutrition Information:
covered percent of daily need
