Chickpea Tacos with Avocado Salsa

Name: Chickpea Tacos with Avocado Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 count ripe avocado diced; 40 g red onion finely diced; 10 g cilantro chopped; 15 ml lime juice freshly squeezed; 1 count jalapeño seeded and minced; 1 g fine salt; 0.5 g black pepper freshly ground; 10 ml olive oil; 100 g yellow onion finely diced; 3 count garlic cloves minced; 800 g canned chickpeas drained and rinsed; 20 g tomato paste; 4 g ground cumin; 4 g chili powder; 2 g smoked paprika; 5 g fine salt; 0.5 g black pepper freshly ground; 60 ml water; 10 ml olive oil; 15 ml lime juice freshly squeezed; 8 count corn or flour tortillas warmed; 120 g green cabbage thinly sliced

Warm tortillas are filled with pan-warmed chickpeas seasoned with cumin, chili powder, garlic, and tomato paste, then topped with a quick avocado salsa, crisp cabbage, and cilantro. The components stay simple so the chickpeas remain the main element and the tacos come together within 30 minutes.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

2 count ripe avocado diced
40 g red onion finely diced
10 g cilantro chopped
15 ml lime juice freshly squeezed
1 count jalapeño seeded and minced
1 g fine salt
0.5 g black pepper freshly ground
10 ml olive oil
100 g yellow onion finely diced
3 count garlic cloves minced
800 g canned chickpeas drained and rinsed
20 g tomato paste
4 g ground cumin
4 g chili powder
2 g smoked paprika
5 g fine salt
0.5 g black pepper freshly ground
60 ml water
10 ml olive oil
15 ml lime juice freshly squeezed
8 count corn or flour tortillas warmed
120 g green cabbage thinly sliced

Instructions

Make the avocado salsa in a small bowl: combine the diced avocado, red onion, cilantro, 15 ml of the lime juice, and the jalapeño if using. Season lightly with 1 g of the salt and 0.5 g of the black pepper, then fold gently so the avocado stays chunky. The salsa looks cohesive but still chunky, with the avocado lightly coated and the lime brightening the mixture.
Warm the skillet over medium-high heat and add 10 ml of the olive oil. Add the diced onion and cook for 2 minutes, stirring until it starts to soften. Add the garlic and cook for 30 seconds more. The onion is translucent at the edges and the garlic smells fragrant without browning.
Add the chickpeas, tomato paste, cumin, chili powder, smoked paprika, remaining 5 g salt, remaining 0.5 g black pepper, and the water. Cook for 5 to 6 minutes, stirring and lightly mashing some of the chickpeas, until the liquid reduces and the pan looks glossy and thickened. Stir in the remaining 10 ml olive oil and the remaining 15 ml lime juice. Most of the liquid has evaporated, the chickpeas are hot, and a spoon leaves a clear path through the mixture.
Warm the tortillas in a dry skillet or directly over a low flame, about 15 to 20 seconds per side, then stack and cover with a clean towel so they stay flexible. The tortillas are warm, pliable, and have a few toasted spots but are not crisp.
Assemble the tacos: divide the cabbage among the tortillas, top with the spiced chickpeas, then spoon the avocado salsa over each taco. Serve immediately. The tacos hold together when lifted and have a mix of warm filling, cool salsa, and crisp cabbage.