CHILLI LIME CHICKPEA TACOS WITH AVOCADO AND LIME

CHILLI LIME CHICKPEA TACOS WITH AVOCADO AND LIME

Chilli Lime Chickpea Tacos With Avocado And Lime are vibrant and flavour-packed handheld delights made with roasted chickpeas, creamy avocado, crunchy cabbage, salt and bright lime juice. These tacos are wrapped in a soft corn tortilla and sprinkled with fresh coriander. These tacos bring satisfying textures and zesty heat in each bite. They’re quick to make, high in fibre plant protein and naturally gluten-free. Whether served as a light lunch, a summery dinner or an appetiser for gatherings, these tacos are a perfect balance of tangy, creamy and spicy. The bold flavour profile is matched with nourishing ingredients, making it a go-to for healthy eating without sacrificing taste. No complex preparation required for the preparation of Chilli Lime Chickpea Tacos With Avocado And Lime, which you can easily whip up for yourself or scale it for guests. It proves that delicious vegan meals are just like this traditional taco.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mexican

PREPARATION/TECHNIQUES

Roast

OCCASION/HOLIDAY

Cinco De Mayo

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free, Quick & Easy

DISH TYPE

Tacos & Wraps

INGREDIENTS

There are the following ingredients for Chilli Lime Chickpea Tacos With Avocado And Lime:

• 80 grams | 2.82 ounces | ½ cup roasted chickpeas
• 25 grams | 0.88 ounces | 1 small corn tortilla
• 50 grams | 1.76 ounces | ¼ avocado, sliced
• 20 grams | 0.71 ounces | ¼ cup shredded cabbage
• 15 milliliters | 0.51 fluid ounces | 1 tablespoon lime juice
• 1 gram | 0.04 ounces | 1 tablespoon chopped coriander
• 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt

FULL NUTRITIONAL INFORMATION

• Calories: 278 kilocalories
• Fat: 10.5 grams
• Saturated Fat: 1.6 grams
• Carbohydrate: 40.7 grams
• Sugar: 5.6 grams
• Fibre: 11.4 grams
• Sodium: 600 milligrams
• Protein: 9.8 grams
• Calcium: 107 milligrams
• Potassium: 635 milligrams
• Iron: 2.8 milligrams

PREPARATION

• Prepare Chickpeas: If the chickpeas are not pre-roasted, spread them on a baking tray and toss with sea salt. Roast at 200° Celsius for 20 to 25 minutes, shaking halfway, until golden and crispy.
• Warm Tortilla: Place the corn tortilla in a dry skillet over medium heat. Cook for 30 seconds per side until soft, warm and flexible enough to fold without breaking.
• Layer Ingredients: Start by adding shredded cabbage evenly across the centre of the tortilla, which creates a crunchy base and takes about 1 minute to arrange.
• Add Avocado And Lime: Place the sliced avocado neatly over the cabbage and chickpeas. Drizzle the fresh lime juice across the top for a tangy flavour, which takes 1 minute.
• Finish With Coriander: Sprinkle chopped coriander over the taco to add colour and freshness. Adjust seasoning with extra salt if needed. This step takes 30 seconds.
• Serve Immediately: Enjoy the taco while warm and fresh, ideally with an optional lime wedge on the side for extra zest.

PREPARATION TIME

5 minutes

COOKING TIME

29 minutes

TIPS

Here are some helpful tips for Chilli Lime Chickpea Tacos With Avocado And Lime:

• Roast In Batches: Make a large batch of chickpeas to have them ready for quick meals.
• Use Ripe Avocado: It should be soft to the touch but not mushy for perfect slices.
• Taco Shell Options: Substitute with a lettuce wrap or whole wheat tortilla if desired.
• Mix Cabbage With Dressing: For extra flavour, toss cabbage in a splash of lime juice and olive oil.
• Serve With Salsa: It is paired with a spoonful of pico de gallo or hot sauce for added kick.

VARIATIONS

• Add Protein: Include black beans or grilled tofu for extra protein.
• Swap Cabbage: Use spinach, arugula or kale for a green twist.
• Creamy Element: Add vegan sour cream or tahini drizzle.
• Include Pickled Veggies: Top with pickled red onions or jalapeños for tang and crunch.
• Make It a Bowl: Skip the tortilla and serve all ingredients over brown rice or quinoa.
• Add Spice: Sprinkle in cayenne or chilli flakes if you want more heat.

PREPPING AND STORAGE

• Refrigerate Components Separately: Store chickpeas, cabbage and avocado individually in airtight containers.
• Chickpeas Last Longer: Roasted chickpeas are kept in the refrigerator for up to 5 days and can be reheated.
• Avoid Freezing: Fresh avocado and tortillas don’t freeze well for this dish.
• Meal Preparation Friendly: Prep chickpeas and chopped vegetables ahead of time for quick assembly.