The Cinco de Mayo recipe you didn’t know you needed… I know the ingredients seem kinda odd but I pinky promise these chickpea, chorizo, & corn tacos are THE REAL DEAL. Roasted chickpeas paired with juicy fatty chorizo and sweet corn all wrapped up in one delicious taco tortilla topped with avocado crema and crumbled goat cheese >>> it’s beyond GOOD with so much flavor all in less than 30 minutes whaaaaa!? Pair these with your favorite marg recipe and enjoy.
Chickpea, chorizo, & corn taco recipe:
chickpea, chorizo, & corn tacos
Ingredients
- 1 tbsp olive oil
- 1 (15oz) can chickpeas drained
- 1 tsp paprika
- 1 lb ground chorizo
- 1 (15oz) can corn drained
- 5 oz plain greek yogurt
- ½ avocado
- juice of one lime
- healthy pinch salt and pepper
- 1/4 cup minced cilantro
- 1 cup mixed greens
- 8 taco tortillas
- 4 oz crumbled goat cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Once oil is hot, add the chickpeas and paprika then toss to coat, cover with lid, and let cook for about 5 minutes. Remove the lid, add ground chorizo to the skillet then break it up with your cooking utensil. Let the chorizo cook until almost browned, about 6 minutes. Stir in the corn then let cook until warmed and chorizo is all the way browned, about 2-4 minutes more, stirring occasionally
- While the chorizo is cooking, combine yogurt, avocado flesh, lime juice, salt, pepper, and cilantro in the bowl of your mini food processor then pulse until smooth.
- Assemble tacos: Stuff each tortilla with a small handful of mixed greens then top it with the chorizo/chickpea/corn mixture plus a dollop of the avocado yogurt sauce and a sprinkle of goat cheese.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your chickpea, chorizo, & corn tacos in action. Byyyeeee!
xx ab
p.s. more tacos recipes here!