Mexican Smashed Chickpea Tacos
with Avocado and Cheddar Cheese
- Milk
- Wheat
- Gluten
Ingredients
1
Cos Lettuce
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Cucumber
Avocado
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Red Onion
1 tin
Chickpeas
Nutrition Values
Cooking Steps
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 (or use a garlic press). 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 the 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 with salt and pepper. 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. Enjoy!
