Fresh Veggie Green Goddess Tacos (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1½ cups Brussels sprouts, thinly sliced or chopped
02 -
½ cup chopped onion
03 -
1 can (15 oz) low-sodium chickpeas, drained
04 -
4-6 corn tortillas
→ Seasonings & Sauces
05 -
1 batch green goddess dressing
06 -
1 teaspoon ground cumin
07 -
½ teaspoon granulated garlic
08 -
½ teaspoon smoked paprika
09 -
1-2 tablespoons water
10 -
1 tablespoon coconut aminos
→ Fresh Toppings
11 -
¼ cup fresh chopped cilantro
12 -
1-2 green onions, chopped
13 -
1 avocado, sliced
14 -
1 lime, cut into wedges
15 -
Jalapeño pepper or hot sauce (optional)
16 -
Salt and pepper to taste
# Instructions:
01 -
Start by preparing the oil-free green goddess dressing and set it aside.
02 -
Thinly slice Brussels sprouts, and chop green onion and fresh cilantro. Set them aside.
03 -
Preheat a skillet over medium heat. Add chopped onion and dry saute for 2 minutes. Add drained chickpeas and cook for another 2 minutes.
04 -
Add cumin, granulated garlic, and smoked paprika to the skillet and stir well. Add water and coconut aminos, stirring to combine. Turn off heat.
05 -
Layer chickpea mixture on corn tortillas, then top with Brussels sprouts, green onion, cilantro, avocado, and lime juice. Add jalapeño or hot sauce if desired. Finish with a generous drizzle of green goddess dressing.
# Notes:
01 -
Leftovers keep well in the refrigerator for up to four days
02 -
For meal prep, store toppings, chickpea mixture, and tortillas separately