Change up your taco order with these legume-packed versions that use satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and creamy avocado, this meal has a bit of everything for a Mexican feast!
Mexican Fiesta spice blend(May be presentGluten)
mini flour tortillas(ContainsGlutenMay be presentSoy)
shredded Cheddar cheese(ContainsMilk)
rice wine vinegar
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, then stir to coat. Set aside until just before serving.
Drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Shred the cos lettuce (see ingredients list). Cut the cucumber into thin batons. Dice the avocado.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the garlic, Mexican Fiesta spice blend (see ingredients list) and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and the water and bring to a simmer. Simmer until thickened, 3 minutes.
Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste with salt and pepper. TIP: Add a splash more water if the chickpea mixture looks too thick.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by filling with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, a dollop of Greek yoghurt, avocado, cucumber and pickled onion.