Creamy, bright, and flavorful avocado crema stars in these veggie-loaded, rainbow-colored tacos. You may want to make extra crema to keep on hand in the refrigerator, because it’s great as a sandwich spread, dip for chips, or topping for scrambled eggs, too. The recipe is a Yummly original created by Ashley Strickland Freeman.
- 2 cans chickpeas (15 oz. each)
- 1 large avocado
- 4 large limes (divided)
- 1/2 cup fresh cilantro sprigs (plus more for serving)
- 7 Tbsp. extra-virgin olive oil (divided)
- 1 Tbsp. apple cider vinegar
- 1 1/4 tsp. salt (divided)
- 1/4 tsp. black pepper
- 2 cloves garlic
- 2 1/2 cups corn kernels (fresh, from 2 ears corn; or use frozen, thawed)
- 1 red bell pepper (cut into thin strips)
- 1 Tbsp. chili powder
- 12 corn tortillas (about 5 inches wide)
- 2 cups shredded coleslaw mix (preferably tricolor)
- Drain and rinse chickpeas. Arrange on paper towels and pat dry.
- 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.
- 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.
- 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.
- 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.
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|Calories890Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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