Mexican Appetizer Recipes – Chickpea Tacos
Taco is another Mexican dish made by stuffing meat or vegetables in a corn shell.
Generally the taco is made on one or two heated or lightly fried corn tortillas dressed up with a variety of condiments, including salsa or pico de gallo etc.
The traditional Mexican taco is served flat, and not in hard taco shells.
Ingredients:
Few corn or flour tortillas
3 No – Potatoes medium chopped
1 No – Onion chopped
2 No – Poblano chillies
1 No – Avocados soft ripe
2 No – Garlic clove minced
1 No – Lime juiced
3/4 cup – Chickpeas fresh green shelled
3 tbsp – Cilantro
Salt to taste
Method:
Sprinkle the potatoes with some salt and toss. Cover with plastic wrap and microwave on high (100%) power till tender.
Steam or boil the chickpeas till soft (5-7mins).
Next add these to a food processor along with salt, lemon (or lime) juice and cilantro. Puree until smooth.
Remove from the processor and blend in the avocado, onion and chillies (you can also puree the avocado along with chickpeas).
Mix the chickpeas with the potatoes add the filling in the taco shells and serve.
You can also fry/roast potaotes instead of boiling them.