Quick All-American Smashed Chickpea Tacos
with Naked Slaw & Jalapeño-Corn Salsa
With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant based aioli for some creaminess.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
1 tin
sweetcorn
1
cucumber
1 packet
pickled jalapeños
1 clove
garlic
1 tin
chickpeas
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
tomato paste
1 bag
slaw mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ cup
water
25 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.
• While chickpeas are cooking, in a second medium bowl, combine slaw mix, and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread each tortilla with plant-based aioli. Top with slaw and American-style smashed chickpeas. • Top with jalapeño-corn salsa to serve. Enjoy!