Chickpea Tacos with Cilantro Lime Sauce
Best vegetarian chickpea tacos! Quick and easy Mexican chickpeas with a special blend of spices topped with an amazing cilantro lime sauce, avocado, lettuce, more cilantro and jalapeños. These garbanzo bean tacos are perfect for weeknight dinners and might soon become a family favorite.
Servings: 2 servings
Ingredients
Cilantro lime Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup lightly packed cilantro
- 1 tablespoon lime juice
- 1 small jalapeño (deseeded if you like it less spicy)
- 1 garlic clove
- 1/2 teaspoon salt or to taste
Additional ingredients
- 1 small avocado, chopped or mashed
- chopped lettuce
- chopped cilantro
- sliced jalapeños
- 4 corn tortillas
Instructions
Make cilantro lime sauce
- Add all ingredients into a small food processor or blender. Blend until smooth and creamy. Refrigerate until ready to use.
Char 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. Keep them warm wrapped in a clean kitchen towel.
Assemble tacos
- 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)
Notes
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.
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.
How to meal prep?
1. Make Mexican chickpeas (double or triple the batch based on your need. Just use a larger non-stick skillet), cool and refrigerate.
2. Make cilantro lime sauce (again double or triple the batch) and refrigerate for up to 4 days.
3. Char tortillas just before eating and top with avocado, lettuce, cilantro and jalapeños.
Cilantro Lime Sauce - It is the same recipe for cilantro lime sauce that is found here. but halved.