Spiced Chickpea Tacos with Avocado Crema
Spiced Chickpea Tacos with Avocado Crema
SERVES 2
5 MINS PREP
COOKS IN 10 MINS
An easy, healthy meal idea – our delicious crisp bean burger. The coriander mayo adds creamy freshness but add your fave burger toppings if you prefer.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tsp. vegetable oil
- 4 soft corn or flour tortilla wraps/soft tacos
- 1 small gem lettuce
- 1 avocado, diced
- Handful of baby tomatoes, halved and lightly seasoned
- Small fistful of finely sliced red onion and 1 tsp. finely chopped red onion
- 15g finely chopped cilantro
- 1/2 lemon
Method
- Heat the oil in a small pan. Add spices and red chilli for extra heat and cook for 15 seconds. Fish out the spices so you don’t bite into them in the tacos.
- Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
- Make the crema by mashing the avocado and a good squeeze of lemon juice together. Add the cilantro and chopped onion and season well. I like it mashed quite fine.
- Heat the tortillas in a frying pan; they take about 10 seconds each side.
- Spoon a quarter of the chickpea mix into the centre of the tortilla, top with the tomatoes, lettuce and spoon in the avocado crema. Serve hot.
Ingredients
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tsp. vegetable oil
- 4 soft corn or flour tortilla wraps/soft tacos
- 1 small gem lettuce
- 1 avocado, diced
- Handful of baby tomatoes, halved and lightly seasoned
- Small fistful of finely sliced red onion and 1 tsp. finely chopped red onion
- 15g finely chopped cilantro
- 1/2 lemon
Method
- Heat the oil in a small pan. Add spices and red chilli for extra heat and cook for 15 seconds. Fish out the spices so you don’t bite into them in the tacos.
- Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
- Make the crema by mashing the avocado and a good squeeze of lemon juice together. Add the cilantro and chopped onion and season well. I like it mashed quite fine.
- Heat the tortillas in a frying pan; they take about 10 seconds each side.
- Spoon a quarter of the chickpea mix into the centre of the tortilla, top with the tomatoes, lettuce and spoon in the avocado crema. Serve hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
We recommend
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Chickpea and Eggplant Pastries by Carrie
Chickpea and Vegetable Curry Handpies by Phoebe Conway
Chickpea and Vegetable Tajine
Hot Spiced Chickpea Bruschetta with Fresh Tomato
Indian Street-Food Potato Cakes with Chickpea Chaat
Liz’s Chickpea Masala Pizza
One-Pot Chicken, Chickpea and Kale Coconut Curry
Punjabi Chickpea Masala Daal
Quick Spiced Chickpea Falafels
Spiced Chickpea Cakes with a Radish and Yogurt Topping
Spiced Chickpea Stuffing
Spiced Chickpea Wreath
Spicy Buffalo-Style Hot Chickpea Wraps
Vibrant Chickpea Daal Burger With Herby Mayo