Taco
Enjoy the colorful, textured, and flavorful delights of this iconic Mexican dish in a 100% plant-based version! Serving a soft, chewy tortilla filled with sauteed spices and savory ground chickpeas or tempeh, plus crispy fresh vegetables, creamy guacamole, and a touch of spicy chili sauce. Without meat or other animal products, this dish maintains its distinctive balance of savory, sour, spicy and fresh flavors. Perfect for a meal with family or friends. And you can customize it to your own taste!
Shared by Perl
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 6 to 8 corn or wheat tortillas
- 200 grams of cooked chickpeas, roughly crushed/or 150 grams of tempeh, cut into small pieces
- 1/2 finely chopped onion
- 2 cloves garlic, finely chopped
- 1/2 red/green bell pepper, diced
- One tablespoon of vegetable oil
- One tablespoon of chili powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder
- Salt and sugar to taste
- One fresh tomato, diced
- One ripe avocado, mashed with a little lime juice (guacamole)
- Thinly sliced lettuce or cabbage leaves
- Vegetable salsa or chili sauce
- A few fresh coriander leaves, finely sliced
👩🍳 Instructions
- 1
Cook the filling: Heat oil in a pan and sauté the onion and garlic until fragrant. Add the paprika and stir briefly. Add the chickpeas/tempeh, all the spices, salt, and sugar. Stir well and cook for 5 to 7 minutes until the spices are absorbed, then remove from heat.
- 2
Prepare the skin: Heat the tortilla skin briefly in a dry skillet for about 10 to 20 seconds on each side to make it more pliable and warm.
- 3
Assemble the Taco: take a tortilla, place the filling in the center, then arrange the tomatoes, lettuce, guacamole, and sauce on top.
- 4
Serve: sprinkle with fresh coriander leaves and enjoy while warm!