Ingredients
Chickpea walnut taco filling:
- 1 can chickpeas drained, rinsed and patted dry
- 1 1/2 cups walnuts
- 1 chipotle pepper in adobo sauce + 1 tablespoon adobo sauce
- 1 clove garlic
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 lime juiced
Creamy cilantro sauce:
- 1 cup cilantro
- 1/2 lime juiced
- 1/2 tsp cumin
- 2 tbsp hot and sweet pickled jalapeños + 1 tbsp jalapeño juice
- 1/4 cup mayo
- 1/3 cup plain Greek yogurt
- 1 pinch salt
- 1 pinch pepper
Assembly:
- Warmed tortillas
- Shredded cabbage
- Avocado slices
- Hot and sweet pickled jalapenos
- Pickled red onion
Instructions
Filling:
Preheat oven to 375 degrees. Pulse together filling ingredients except for the lime juice (five 1-second pulses in your food processor).
Spread on a lined baking sheet and roast for 20-23 minutes until fragrant and deepened in color.
Squeeze on the juice of a whole lime and toss.
Sauce:
Blend together and season to taste with salt and pepper. Toss several big spoonfuls with finely shredded cabbage.
Assembly:
In warmed tortillas layer in slaw, chickpea filling, more sauce, avocado, onions and jalapeño.
DIVE IN. These are so good.