Chickpea Avocado Tacos with Spicy Lime Slaw
This meal is our Tuesday night meal.
Tuesdays go a little something like this. Both my partner and I work all day. After work, I tutor for an hour and a half. I go straight from there to take a workout class at my gym from 6-7. From there I go straight to pick up my partner at the train station from work at 7:20. We get home at 7:30 and he has to leave by 8:15 for his hockey practice. All this to say… we’re BUSY. We don’t have time on Tuesdays to play around in the kitchen and make big, extravagant meals. That being said, we do want a delicious, filling meal that will fuel us after/before our workouts, respectively.
This meal is seriously 15 minutes. I know everyone says meals are 15 minutes, but this one really really takes 15 minutes.
Its simple, all you have to do is pop the seasoned chickpeas in the air fryer or oven (or microwave if you don’t mind them not being crispy), pan fry the tortillas (you could even skip this step, too, if you don’t have time), smash some avocado and dump some shredded cabbage out of a bag and mix with some mayo, hot sauce and lime. Thats it. And believe me, it is delicious!
I just put this all out on the table and let us build our tacos how we want. Fast, simple, healthy, delicious. Thats what we all really want from week night dinner, isn’t it?
Look how beautiful!!
Chickpea Avocado Tacos with Spicy Lime Slaw
Ingredients:
- 8 corn tortillas
- 1 pack pre-packaged shredded cabbage (you can obviously shred your own but it will up the time this takes)
- 3 tbsp mayonnaise (vegan, if you're vegan)
- 2-3 limes
- 2 tbsp hot sauce
- 1 can chickpeas
- 2 tbsp olive oil
- 2 avocados
- salt to taste
- pepper to taste
- paprika to taste
- cumin to taste
- chili lime seasoning to taste
- cheese (optional - skip if vegan)
Instructions:
- Drain and rinse can of chickpeas. Add to air fryer or oven on 380 Fahrenheit with olive oil and chili lime seasoning and salt to roast until crispy. This takes about 15 minutes in the air fryer, but monitor as you go.
- Heat a skillet with olive oil on medium high. When hot, place corn tortillas on the skillet, until they develop air bubbles and gets slightly charred in some spots and then flip to other side. Repeat with each tortilla and place on a plate covered with a kitchen towel until ready to serve.
- While chickpeas are still cooking, mash up 2 avocados with the juice of one lime, salt, pepper, paprika, cumin and any other seasonings you like in your guac or avocado mash. Set aside.
- Pour shredded cabbage into bowl, add the mayo and lime, hot sauce, salt and pepper to taste.
- Take out chickpeas, serve and enjoy!!!
