Change up your taco order with these legume-packed versions that use 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-style feast!
Always refer to the product label for the most accurate ingredient and allergen information.
Mexican Fiesta spice blend
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
shredded Cheddar cheese(ContainsMilk)
rice wine vinegar
water (for the pickle)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Thinly slice the cucumber into batons. Cut the avocado into 1cm cubes. TIP: Slice the avocado in half and scoop the flesh out of its skin with a spoon.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium 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 is thick. Season to taste with salt and pepper. TIP: Add a splash of water if the chickpea mixture is too thick for your liking.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Build your tacos by filling the tortillas with a helping of shredded cos lettuce, smashed chickpeas, shredded Cheddar cheese, a dollop of Greek yoghurt, avocado, cucumber and pickled onion.