Directions

1. Drain and rinse chickpeas. Arrange on paper towels and pat dry.
2. Cut avocado in half, remove pit, and spoon flesh into a food processor. Add juice from 1 lime along with 1/2 cup cilantro, 6 Tbsp. olive oil, the vinegar, 1/2 tsp. salt, the pepper, and garlic. Whirl until very smooth, scraping inside of bowl as needed. Set avocado crema aside.
3. Heat remaining 1 Tbsp. olive oil in a large nonstick frying pan over medium-high heat. Add chickpeas. Cook, stirring frequently, until chickpeas begin to brown, 5-7 minutes. Add corn, red bell pepper, and remaining 3/4 tsp. salt. Cook, stirring often, until vegetables are tender-crisp, about 6 minutes. Stir in chili powder and cook, stirring, about 30 seconds. Remove pan from heat. Squeeze juice from 1 lime over vegetables and stir. Set aside.
4. Char tortillas 1 at a time by setting them directly over a flame on a gas stove, turning once, 15-30 seconds per side. Transfer to a kitchen towel and stack and wrap them as you go. If you don't have a gas stove, warm tortillas in a dry medium skillet over medium-high heat.
5. Spread out tortillas on a work surface or sheet pan and smear each with avocado crema. Top evenly with chickpea mixture and coleslaw, then add a few cilantro sprigs. Cut the remaining 2 limes into wedges and serve with tacos.