🇲🇽 ¡Feliz Cinco de Mayo! 🇲🇽
It’s the day we’ve been waiting for people (well, some of us…) Cinco de Mayo falls on Taco Tuesday 🌮 Let’s celebrate with some healthy meatless tacos and a margarita or 2 🍹🍹🍹 These chickpea tacos are spicy and flavorful, no one will even notice there’s no meat in them.
Prep Time: 15 minutes Cook Time: 12 minutes Serving Size: 4
Utensils
Large Skillet
Strainer
2 Medium Bowls
1 Small Bowl
Ingredients
32 ounces of chickpeas
2 shallots
2 poblano peppers
3 tomatoes
2 lime
1 cup veggie stock
3 ounces tomato paste
1 tablespoon sugar
4 tablespoons Southwest seasoning
8 tablespoons sour cream
1 cup Monterey jack cheese
10 teaspoons white wine vinegar
8 flour or corn tortillas
Instructions
Cut the veggies: Dice the tomato. Quarter the lime. Core and deseed the poblano pepper and then chop into small pieces. Peel, halve, and thinly slice the shallot.
Pickle the shallot: In one of the medium bowls, combine vinegar, sugar, half the shallot, 1 tablespoon of water, and a pinch of salt. Gently stir until sugar is dissolved and set aside to pickle.
Make crema: In a small bowl, combine sour cream, lime juice from a quarter of the lime, salt, and pepper. Stir together and add water 1 teaspoon at a time until you reach desired consistency.
Prepare the chickpeas: Heat a large drizzle of olive oil in a large skillet over medium heat. Pat chickpeas dry and season with salt, pepper, and half of the Southwest seasoning and add to the skillet for 5 minutes. Stir occasionally until lightly browned then transfer to your other medium bowl.
Make taco filling: Heat another drizzle of olive oil in the same large skillet over medium heat. Add the remaining shallot and poblano pepper. Season with salt and pepper and cook for 3 minutes. Add the chickpeas while stirring in the veggie stock, tomato paste, remaining Southwest seasoning, and 1/4 cup of water. Cook for 3 minutes while stirring to ensure chickpeas are coated in the thick sauce.
Warm-up tortillas: Wrap tortillas in a damp paper towel and pop them in the microwave for 30 seconds to warm them up before serving.
Serve: Divide the filling between tortillas. Top with tomato, crema, pickled shallot, cheese, and a lime wedge on the side.
Optional: Use flour tortillas or hard shell tacos.
Pro Tip: Watch my highlight videos @justcallmechefjj for step by step directions to making these chickpea tacos!
Bon appétit!
You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ on Instagram for more recipe ideas & to see what I’m eating around the world!
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