Chickpea Mushroom Tacos with Avocado Cilantro Crema
Makes 8 tacos
Chickpea Mushroom Tacos with Avocado-Cilantro Crema
1 15-oz can chickpeas (drained, rinsed, and patted dry) 2 cups mushrooms, quartered
1/8 teaspoon ground cumin 1/8 teaspoon ground coriander salt and pepper
1/2 purple onion, thinly sliced 1/2 large cucumber, chopped 3-4 radishes, thinly sliced
2/3 cup mint, roughly chopped 1/4 cup feta, crumbled
8 corn tortillas
Avocado-Cilantro Crema Ingredients:
half an avocado
1/2 cup whole fat plain yogurt
1 cup cilantro (leaves and stems) 1 garlic clove
1/2 teaspoon kosher salt 1/2 lime, juiced
Heat a thin layer of oil in a skillet over medium high heat. add the mushrooms, chickpeas, cumin, coriander and a big pinch of salt and pepper. cook for 5-7 minutes, stirring occasionally, until they begin to brown. remove from the heat.
In a medium bowl add the purple onion, cucumber, radishes, mint, and feta, tossing together.
In the same skillet that you used for the chickpeas and mushroom, wipe out the pan and begin to warm the tortillas. Set aside.
Fill each tortilla with chickpeas and mushrooms, the onion cucumber salad, and a good drizzle of avocado cilantro creme and serve.
Avocado Cilantro Crema
Place all ingredients into blender or food processor and blend until smooth. For a slightly thinner consistency, simple add a few tablespoons of water at a time.