Chickpea Tacos with Lime Crema & Pickled Shallot
vegetarian tacos with a bit of a kick and a flavorful lime drizzle
Ingredients & Prep
makes 2 servings
1 shallot thinly sliced, divided into two piles
5 tsp white wine vinegar
1 tsp sugar
4 tbsp sour cream
1 lime zested and quartered
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp cumin
1 can of 15.5oz chickpeas drained and rinsed
1 vegetable boullion cube
1 poblano pepper cored, deseeded, and finely chopped
1.5 oz tomato paste
1/2 c monterey jack cheese shredded
1 roma tomato diced
6 flour tortillas (small)
Recipe
In a small bowl, whisk together half of the shallot, vinegar, sugar, 1 tbsp of water, and a pinch of salt. Set aside, stirring occasionally.
In another small bowl, combine sour cream, juice of 2 lime slices, and half of the lime zest. Season with salt and pepper. Add water a little at a time until mixture reaches a drizzling consistency. Set aside.
In a small bowl, mix together garlic powder, paprika, and cumin. Season chickpeas with salt, pepper, and half of spice mixture. Heat a large drizzle of olive oil in a medium sauce pan over medium-high heat. Add chickpeas and cook, stirring, until crisped (about 4 minutes). Remove from heat and place in a bowl.
In a small pot, add bouillon cube and 1/2 cup of water, heating just until cube has dissolved.
In the same saucepan used for chickpeas, add more olive oil over medium heat. Add poblano pepper and second half of shallot. Season with salt and pepper, stirring until poblano is soft (about 4 minutes). Add chickpeas back into pan, and stir in tomato paste, bouillon liquid, and remaining spice blend. Stir until well combined and sauce is thick (about 2-3 minutes). If needed, add a splash of water to create a paste like consistency.
Meanwhile, wrap tortillas in a damp paper towel and microwave for 30 seconds.
To prepare tacos, divide chickpea filling, top with tomato, monterey jack, crema, pickled shallot, and remaining lime zest. Serve with a lime slice on the side.
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