Best Chickpea Tacos!! Spicy skillet chickpeas topped with an amazing cilantro lime sauce, mashed avocado, lettuce, chopped cilantro and jalapeños. These garbanzo bean tacos are perfect for vegetarian taco Tuesday dinners and might soon become a family favorite.
If you missed my previous post on an all purpose Mexican Chickpeas that is great on tacos, salads, lettuce wraps, nachos or burrito bowls, then I highly urge you to check it out.
It is amazing made into these
Lettuce Wraps with Garbanzo Beans
Vegetarian Burrito Bowls with Chickpeas
And now some delicious spicy chickpea tacos with the most amazing cilantro jalapeño sauce, lettuce, avocado, cilantro and more jalapeños. YUMMMM!
Though you might not find a chickpea or garbanzo bean tacos in any part of Mexico, a tasty vegetarian taco recipe always comes in handy. Especially, on busy weeknights when you haven't thawed / picked up fresh protein for dinner.
Canned chickpeas are a pantry staple in many households - They are healthy, packed with protein and it is ready to be used in a flash. In fact, we go though so much chickpea cans in our house, that I usually pick up a 12 case from Costco. They are delicious made into tacos, salads, bowls, curries, rice, pastas and even desserts.
Meet your new favorite chickpea tacos recipe-
- Weeknight dinner
- Customizable with your favorite toppings
One batch Mexican chickpeas (or double for a family) - All purpose vegetarian taco filling that is great for tacos, salads, lettuce wraps, nachos or burrito bowl.
Cilantro Sauce - if you are looking for a healthier option, then you could replace half the sour cream with yogurt.
Lettuce - Any crisp lettuce Iceberg, romaine or butter lettuce
Avocado - What taco is complete without creamy, buttery avocado?
Cilantro - Adds some brightness to the dish
Jalapeños - When it comes to tacos, I say load up of jalapeños
Additional (optional) topping ingredients:
Corn - Grilled corn of the cob or thawed frozen corn works.
Pico de Gallo - Adds tanginess and more spiciness
Shredded cheese - Cheddar or Mexican blend cheese
This cilantro sauce elevates these chickpea tacos from ordinary to amazing.
How to make chickpea tacos?
(Refer step-by-step photos above)
Step-1: Char corn tortillas - Turn your gas burner to medium-low and using tongs, place the tortillas one at a time directly over the flame. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Alternatively, you can cook tortillas on a cast iron skillet. Place tortilla in a cast iron skillet, warmed over medium-high heat, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides.
Step-2: Mash ripe avocado on a warm tortilla. You go with mashed or chopped avocado. I choose to go with a first one, since it offers a squishy bed for all chickpeas to be nestled on.
Step-3: Top with Mexican chickpeas
Step-4: A healthy drizzle of the cilantro lime sauce
Finish with lettuce, cilantro and sliced jalapeños
Wrap and enjoy
How to meal prep this spicy chickpea tacos recipe for the week?
Make Mexican chickpeas (double or triple the batch based on your need. Just use a larger non-stick skillet), cool and refrigerate.
Make cilantro lime sauce (again double or triple the batch) and refrigerate for up to 4 days.
Char tortillas just before eating and top with avocado, lettuce, cilantro and jalapeños.
Love more spicy?
Increase cayenne pepper powder in the Mexican chickpeas.
Add more jalapeño in the cilantro jalapeño sauce.
Finally finish with more freshly sliced jalapeños.
Wanna tone down the heat?
Omit cayenne pepper completely in the Mexican chickpeas.
Deseed jalapeño before making the sauce or use less.
Use less deseeded jalapeños to finish.
Chickpea Tacos with Cilantro Lime Sauce
Cilantro lime Sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup lightly packed cilantro
- 1 tablespoon lime juice
- 1 small jalapeño (deseeded if you like it less spicy)
- 1 garlic clove
- ½ teaspoon salt or to taste
- 1 small avocado, chopped or mashed
- chopped lettuce
- chopped cilantro
- sliced jalapeños
- 4 corn tortillas
Make cilantro lime sauce
- Add all ingredients into a small food processor or blender. Blend until smooth and creamy. Refrigerate until ready to use.
- Turn your gas burner to medium-low and using tongs, place the tortillas one at a time directly over the flame. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Alternatively, you can cook tortillas on a cast iron skillet. Place tortilla in a cast iron skillet, warmed over medium-high heat, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides. Keep them warm wrapped in a clean kitchen towel.
- Add some mashed or avocado, Mexican chickpeas, chopped lettuce, additional cilantro and sliced jalapeños. (I choose to go with mashed avocado since it offers a squishy bed for all chickpeas to be nestled on)
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Cilantro jalapeño sauce is inspired and slightly modified from Gimmedelicious.com
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