These colourful soft tacos are quick to make and sure to impress. Fry up spiced chickpeas in butter, and fold crunchy marinated onions and cucumbers into oven-warmed flour tortillas, drizzled in a dreamy citrus sauce.
Cooking time20 minutes
Calories770 / serving
Allergens: Eggs, Milk, Sulphites, Wheat
Preheat the oven to 400°F. Drain and rinse the chickpeas. Zest and halve the lime. Juice ½; cut the remaining ½ into 2 wedges. Halve the cucumbers lengthwise and thinly slice crosswise on an angle; season with S&P to taste.
In a large pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the chickpeas and cook, stirring occasionally, 8 to 10 minutes, until golden brown. Add the spice blend; season with S&P to taste. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
While the chickpeas cook, stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto the oven rack and bake, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
In a small bowl, combine the mayonnaise, lime juice, as much of the lime zest as you’d like and 1 tsp water (double for 4 potions); season with S&P to taste.
Divide the warm tortillas between your plates. Top with the chickpeas, cucumber slices, marinated onions and a drizzle of the citrus sauce. Serve any remaining toppings on the side. Garnish with the lime wedges. Bon appétit!