Change up your taco order with this legume-packed version that uses 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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Mexican Fiesta spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
shredded Cheddar cheese(ContainsMilk)
rice wine vinegar
water (for the onion)
water (for the chickpeas)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat. Set aside until just before serving.
Drain and rinse the chickpeas. Finely chop the garlic. 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 large 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, or until warmed through.
Drain the pickled onions. Build your tacos by filling them with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, a dollop of Greek yoghurt, avocado, cucumber and pickled onions.