Chickpea and Avocado Tacos
2 servings
15 minutes
Chickpea and avocado tacos are a delightful blend of Mexican traditions and modern culinary trends. The history of tacos dates back centuries when Mexican farmers used corn tortillas as a convenient food base. This recipe features nutritious chickpeas and creamy avocado that create a rich, velvety flavor with the mild heat of jalapeño and the freshness of lime. Crispy tortillas, tender romaine lettuce, and zesty cilantro complement the dish, adding a rich texture. These tacos are perfect for a light lunch or dinner, delighting with their vibrant flavors and healthy ingredients. Drizzled with sour cream and garnished with herbs, they offer harmony between freshness and richness, creating a true celebration of taste.
1
Cut the avocado lengthwise, remove the pit and scoop out the flesh with a spoon, chop randomly (if the avocado is hard, peel it and chop randomly), slice the tomato into wedges, peel and dice it finely, slice the onion into half rings, chop the jalapeño finely, and chop the cilantro stems finely.
- Avocado: 0.5 piece
- Tomatoes: 60 g
- Onion: 80 g
- Jalapeno pepper: 30 g
- Coriander: 5 g
2
Fry the onion in olive oil over high heat for 1.5 minutes.
- Onion: 80 g
- Olive oil: 20 ml
3
Mix chickpeas with paprika, lightly mash with a spoon, add avocado, tomatoes, jalapeños, chopped cilantro stems, mix well, lightly salt, and drizzle with the juice of half a lime.
- Chickpeas: 100 g
- Paprika: 1 g
- Avocado: 0.5 piece
- Tomatoes: 60 g
- Jalapeno pepper: 30 g
- Coriander: 5 g
- Lime: 1 piece
- Paprika: 1 g
4
Place a lettuce leaf on the flatbread.
- Romaine lettuce: 30 g
5
Place the filling on the salad leaf, then add the onion on top.
- Onion: 80 g
6
Pour with sour cream.
- Sour cream: 45 g
7
Garnish with cilantro and serve.
- Coriander: 5 g