Smashed Tex-Mex Chickpea Tacos
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Smashed Tex-Mex Chickpea Tacos

Smashed Tex-Mex Chickpea Tacos

with Corn, Cheddar & Pickled Onion

Change up your taco order with this legume-packed version, which makes the most of hearty chickpeas for a filling, flavourful meal. Complete with pickled onion for zing, smokey aioli for creaminess, and cucumber for crunch, you can't go wrong here.

Tags:
Quick
Veggie
Allergens:
Gluten
Soy
Egg
Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

red onion

1 tin

chickpeas

(May be present: Wheat, Gluten. )

1 cob

corn

2 clove

garlic

1

cucumber

1 packet

tomato paste

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 bag

mixed salad leaves

½ sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

20 g

butter

¾ cup

water

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Nutritional Values

Energy (kJ)4013 kJ
Fat55.7 g
of which saturates16.3 g
Carbohydrate79.8 g
of which sugars18.1 g
Protein27.4 g
Sodium1362 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside. • Drain and rinse chickpeas. Slice kernels off corn cob. Finely chop garlic. Roughly chop cucumber.

2
2

• In a large frying pan, heat the butter and a drizzle of olive oil over medium high heat. Cook corn, stirring, until browned, 3-4 minutes. • Add garlic, Tex-Mex spice blend (see ingredients) and tomato paste. Cook until fragrant, 1 minute. Add chickpeas and the water. Simmer until slightly thickened, 3 minutes. • Lightly mash chickpeas until slightly broken up and sauce is thickened. Season with salt and pepper to taste.

TIP: The spice blend is mild, but use less if you're sensitive to heat! TIP: Add a splash more water to loosen up the sauce, if needed.

3
3

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

4
4

• Drain pickled onion. • Spread each tortilla with some smokey aioli, then fill with a helping of mixed salad leaves, smashed chickpeas and cucumber. Top with shredded Cheddar Cheese and some pickled onion. • Serve with any remaining smokey aioli. Enjoy!