Why not try out a plant based taco for your next taco Tuesday? These chickpea tacos have protein, fibre, and are as delicious as they are nutritious. I top them with a Greek yogurt sriracha sauce for extra flavour.
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Makes about 8 tacos (depending how packed you like to fill them of course).
Tacos:
1 head Cauliflower
1 can Chickpeas (drain and rinse)
1 pack Corn or Flour Tortillas
2 AvocadosÂ
2 cups Raw Coleslaw*
1 Jalapeno (diced)
1 tbsp Olive Oil
2 tsp Cumin
2 tsp Chili Powder
1 tsp Paprika
Pinch of salt
2 tbsp Lime Juice
CilantroÂ
Sauce:
3/4 cup Plain Greek Yogurt
1 tbsp Sriracha (or to taste)
Method:
- Preheat oven to 400°F
- Chop cauliflower into florets, place in large bowl with chickpeas. Coat with olive oil and then toss with cumin, chili powder, paprika and salt
- Spread onto baking sheet that is lined with parchment paper. Roast in oven for 30 minutes (or until tender), tossing half way through for even cooking
- Make sauce by mixing yogurt and sriracha in a small bowl
- Toss coleslaw in lime juice
- Heat tortillas for 1 minute (30 seconds each side) in a cast iron pan**
- Assemble tacos once cauliflower chickpea filling is done roasting. Add filing to tortillas and top with coleslaw, avocado, cilantro, jalapeño, and sauce
- Enjoy!
*coleslaw can be bought pre cut or you can buy cabbage and make it yourself**this step is not essential, tacos just taste better with a heated tortilla. Also if you are using corn, it makes the tortilla easier to work with.
