Curried Chickpea Tacos with Lime Cabbage Slaw & Guacamole

Holy smokes amigos. These tacos.

Just to break them down, corn tortillas are spread with a generous layer of creamy guacamole, then layered with a heaping portion of crispy lime cabbage slaw and topped with curry roasted chickpeas & jalapenos. Each taco is then finished with a drizzle of lime studded cashew lime crema which happens to be a creamy miracle worker that takes these tacos to the next level.

Each bite is fully loaded with flavor and texture.

In case you need another reason to fiesta, these tacos happen to be light, refreshing, heart-healthy & harmless to your waistline. The simplicity of the tacos makes them the perfect weeknight meal but they are equally delightful to serve if you are dinner partying anytime soon.

This combo is heaven in a tortilla, and you deserve to experience it.

Curried Chickpea Tacos with Lime Cabbage Slaw & Guacamole

For the Chickpeas:
3 cups cooked chickpeas (about 2 cans, rinsed and drained), pat dry
2 tablespoons unrefined coconut oil, melted
1 1/2  tablespoons curry powder
½ teaspoon fine sea salt

For the Lime Cabbage Slaw:
2 cups thinly sliced purple cabbage
1/3 cup chopped fresh cilantro
2 green onions, minced (about 1/4 cup)
1 tablespoon (or more) fresh lime juice
Salt & Pepper

For the Guacamole:
2 avocados, peeled and sliced
1 small shallot, finely chopped
1 small ripe plum tomato, finely chopped
1 lime, juiced
salt and pepper to taste

For the Cashew Lime Crema:
1 cup raw cashews
1/2 cup water
1 clove garlic, minced
1 tbsp. fresh lime juice
1 tsp. apple cider vinegar
1 tbsp. nutritional yeast (optional)
1/2 tsp. sea salt

To serve:
Corn or flour tortillas
Jalapenos
Salsa or Hot sauce

To make the chickpeas: Preheat oven to 425 degrees. Drain, rinse and pat dry the chickpeas. Transfer the chickpeas to a mixing bowl and toss the chickpeas with the melted coconut oil, curry powder and salt. Spread out onto a baking sheet (if your baking sheet is not nonstick, or especially old, you may want to line with parchment). Bake for 20-25 minutes, until golden brown and crispy.

For the Lime Cabbage Slaw: Place cabbage, cilantro, and green onions in a large bowl. Toss with lime juice to incorporate evenly. Season with salt and pepper to taste.

To make the Guacamole: Peel and mash avocados in a medium serving bowl. Stir in onion, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste.

To make Cashew Lime Crema: Place all ingredients in a high speed blender. Process until smooth

To Assemble: Top each corn tortilla with equal amounts of guacamole, lime cabbage slaw, curry roasted chickpeas and a drizzle of cashew lime crema. Enjoy!

 

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