Chickpeas, Avocado, and Corn Fiesta Tacos

Yields1 Serving

I noticed recently that food has become so systematized. Eating is a lifestyle now. Many people try to find what works for their bodies and minds. New habits, new diets, new flavors. All of this thanks to accessible information. 

When I was a kid, going to certain restaurants meant unlocking secrets and old family traditions. How could that delicious ramen soup or mole be achieved in only a few minutes? We would have to visit the source of this knowledge and search carefully for those special flavors.

Now you can just google the recipe - or UberEats it right to your front door!

But knowledge is wonderful. And every time I have an idea for a recipe, I think carefully about how I can improve it and make it more accessible for people following new trends or diets. For my gluten-free best friend. Or my vegan sister. Or even for myself, when I'm trying to avoid sugars.

This taco recipe is one of those that I believe that can reach many people. Perfect for a party or a family reunion, it's something everyone can eat - and most importantly, enjoy! The healthy and filling tacos will please everyone from vegan sisters to your meat-eating husband, with easy preparation steps that every home cook can follow.

 1 cup chickpeas, cooked
 2 tbsp extra vergin olive oil
 1 tsp salt
 ½ tsp garlic powder
 Pinch of paprika
 Splash of lemon juice
 ¼ cup water
 1 cup sweetcorn
  cup bell pepper, minced
  cup green onion, chopped
 ½ cup cherry tomatoes, halved
 Fried corn tortillas
 Avocado

1

In a mixer, blend the chickpeas, 1 tablespoon of olive oil, salt, paprika, garlic powder, a splash of lemon, and water. Save for later.

2

In a medium saucepan with 1 tablespoon of olive oil, add the corn, bell pepper, and green onions. Add some salt and pepper. Cook, stirring occasionally, for about 10 minutes. Let the veggies cool and mix the cherry tomatoes with a splash of lemon.

3

Serve cold, as a snack or main course, with salsa, sour cream, and/or cilantro. Goes well with a margarita and Paulina Rubio’s Best Hits.

Ingredients

 1 cup chickpeas, cooked
 2 tbsp extra vergin olive oil
 1 tsp salt
 ½ tsp garlic powder
 Pinch of paprika
 Splash of lemon juice
 ¼ cup water
 1 cup sweetcorn
  cup bell pepper, minced
  cup green onion, chopped
 ½ cup cherry tomatoes, halved
 Fried corn tortillas
 Avocado

Directions

1

In a mixer, blend the chickpeas, 1 tablespoon of olive oil, salt, paprika, garlic powder, a splash of lemon, and water. Save for later.

2

In a medium saucepan with 1 tablespoon of olive oil, add the corn, bell pepper, and green onions. Add some salt and pepper. Cook, stirring occasionally, for about 10 minutes. Let the veggies cool and mix the cherry tomatoes with a splash of lemon.

3

Serve cold, as a snack or main course, with salsa, sour cream, and/or cilantro. Goes well with a margarita and Paulina Rubio’s Best Hits.

Chickpeas, Avocado, and Corn Fiesta Tacos
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