Mexican Smashed Chickpea Tacos
with Smokey Aioli & Cheddar
Change up your taco order with this legume-packed version that uses satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and smokey aioli, this meal has a bit of everything for a Mexican feast!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 cob
corn
2 clove
garlic
½ head
cos lettuce
1
tomato
½ sachet
Tex-Mex spice blend
1 sachet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
Olive Oil
¼ cup
rice wine vinegar
1 tsp
salt
1 tsp
sugar
20 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion then stir to coat. Set aside until just before serving.
Drain and rinse the chickpeas. Cut the kernels off the corn cob. Finely chop the garlic. Shred the cos lettuce (see ingredients). Roughly chop the tomato.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the corn and cook until browned, 3-4 minutes. Add the garlic, Tex-Mex spice blend (see ingredients) and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and the water and bring to a simmer until thickened, 3 minutes.
Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Drain the pickled onions. Build tacos by filling with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, smokey aioli, tomato and pickled onions.