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(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
rice wine vinegar
water (for the pickle)
water (for the sauce)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until just before serving.
Drain and rinse the chickpeas. Finely chop the garlic. Shred the cos lettuce. Thinly slice the cucumber into batons. Scoop out the avocado flesh with a spoon, then cut into 1cm cubes.
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 (see ingredients list) and cook until fragrant, 1 minute. Add the chickpeas and water (for the sauce) 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 has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.
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 spreading the yoghurt over a tortilla and filling it with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, avocado, cucumber and pickled onion.