Crunchy Blue Corn Chickpea Tacos + Homemade Taco Seasoning

Feel like having something healthy?
Flavorful?
Simple?
Spicy?
Just plain pretty?

Well, get ready to say "Hello, Delicious!" because these Chickpea Tacos are INSANELY fantastic! They're one of the few meals that I could probably eat every single day and never get sick of (see also: Spicoli Burgers and Black Beans + Rice w/ Sweet Potato Cubes)!


Now, before I get too far into this post, I have to give my sincerest accolades to Happy Herbivore, who I'm convinced was sent here from vegan heaven to teach all of us how to truly respect the chickpea.

I'll admit it - before meeting these tacos, I had conflicting views about chickpeas. I loved 'em in hummus, falafel, and soups/stews, but eating them in a salad or as the main part of a meal was a big no-no for me.

Well, ever since these tacos came along, I've been poppin' chickpeas in my mouth like candy! I've been incorporating them into different recipes, enjoying them right out of the can (which was completely unacceptable before), and of course, relying heavily on this DEE-LICOUS recipe!

So, "on to the recipe info," you say? Fine, fine... I'll stop making you wait (in a minute).

My tips for the best Crunchy Blue Corn Chickpea Tacos:

• Use crunchy blue corn tortilla shells!

• While this might seem obvious due to the title, you might feel compelled to skip this step if you don't have the shells on hand. (Fortunately, I had a box of 'em stuffed in my pantry already - yay for the "Pantry Challenge!") Anyway, the crunchy blue shells definitely up the deliciousness factor of this dish. And while I'd certainly not recommend skipping the recipe if you absolutely can't find the shells, it is worth doing a little extra shopping first.

• Put a layer of lettuce in the bottom of the shell, first!

• This method will keep the chickpeas from spilling out all over the place. Temporarily, anyway...

• Minimalism is best.

• The chickpeas are so flavorful on their own - you don't need to overpower them with lots of other stuff. My favorite version of this taco includes lettuce, chickpeas, diced tomatoes, a bit of 2-step guacamole*, and a sprinkle of cilantro.

Alright, I'm ready to give up the goods... Below is my slightly altered version of Happy Herbivore's genius chickpea tacos, along with a recipe for the most delicious home-made taco seasoning ever!

Let me know if you like these as much as I do!

Recipe: Crunchy Blue Corn Chickpea Tacos
(recipe inspired by Happy Herbivore)

1 can chickpeas, rinsed & drained
1 Tbsp. tamari
2 tsp. lime juice
2 Tbsp. taco seasoning (see below for recipe)
crunchy blue corn taco shells
lettuce
tomato, diced
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
fresh cilantro, roughly chopped

1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins.
6.) Remove from oven, assemble tacos (lettuce first!), & serve.

Yield: 6-8 tacos

(Print, Email, or Text This Recipe)

Taco Seasoning, the "before" & "after"

Recipe: Homemade Taco Seasoning
(recipe from allrecipes.com)

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano

1.) In a small bowl, mix all ingredients together. Store in a sealed container.

Note: This recipe makes a little bit of extra taco seasoning for this recipe. (I actually tripled it when I made it so I'd have more taco seasoning on hand.) Feel free to add to/reduce the amounts proportionally, if desired.

(Print, Email, or Text This Recipe)

-------------------------------------------------
You might also like:

• ¡Tacos Muy Guapos!
• Mexican-Style Chickpea Salad
• Vegan Tostada Pizza