Easy Green Goddess Tacos Recipe with Chickpeas (Print version)
Fresh green goddess tacos with smoky chickpeas, crunchy greens, avocado, and a creamy herb sauce in warm corn tortillas.
# Ingredients:
For the green goddess sauce
01 -
1 ripe avocado, divided
02 -
1/3 cup (16 g) fresh cilantro, packed
03 -
1/3 cup (16 g) fresh parsley, packed
04 -
2 tablespoons tahini
05 -
2 tablespoons lime juice, plus more to serve
06 -
1 small garlic clove
07 -
3-5 tablespoons cold water, as needed
08 -
1/2 teaspoon fine salt
For the chickpea filling
09 -
1 tablespoon olive oil
10 -
1/2 cup (75 g) finely chopped yellow onion
11 -
1 can (15 oz or 425 g) chickpeas, drained and rinsed
12 -
1 teaspoon ground cumin
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon garlic powder
15 -
1 tablespoon coconut aminos or tamari
16 -
Salt and black pepper, to taste
For assembly
17 -
8 small corn tortillas
18 -
1 1/2 cups (135 g) thinly shaved Brussels sprouts or green cabbage
19 -
2 green onions, thinly sliced
20 -
Remaining 1/2 avocado, sliced
21 -
1 lime, cut into wedges
22 -
1 jalapeno, thinly sliced, optional
# Instructions:
01 -
Add half the avocado, cilantro, parsley, tahini, lime juice, garlic, water, and salt to a blender. Blend until smooth, adding more water 1 tablespoon at a time until the sauce is thick but pourable.
02 -
Thinly shave the Brussels sprouts, slice the green onions, slice the remaining avocado, and cut the lime into wedges. Keep the toppings chilled while you cook the filling.
03 -
Heat olive oil in a skillet over medium heat. Add the onion and cook for about 2 minutes, stirring often, until softened.
04 -
Add chickpeas, cumin, smoked paprika, garlic powder, coconut aminos, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, and mash about one-third of the chickpeas so the filling holds together.
05 -
Heat the corn tortillas in a dry skillet for 20-30 seconds per side until pliable. Wrap them in a clean kitchen towel to keep warm.
06 -
Spoon the warm chickpeas into tortillas. Top with shaved Brussels sprouts, green onions, avocado slices, jalapeno if using, and green goddess sauce. Finish with lime juice and serve right away.
# Good to know:
01 -
Best served right after assembling so the tortillas stay soft and the greens stay crisp.
02 -
Store sauce, chickpeas, tortillas, and toppings separately for meal prep.