Smashed Chickpea Tacos
with Corn, Cheddar & Pickled Onion
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!
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
½
red onion
1 tin
chickpeas
1 cob
corn
2 clove
garlic
½ head
cos lettuce
1
tomato
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
½ sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ cup
rice wine vinegar
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Set aside. • Drain and rinse chickpeas. Cut kernels off the corn cob. Finely chop garlic. Shred the cos lettuce (see ingredients). Roughly chop tomato.
• In a medium frying pan, heat butter and a drizzle of olive oil over a medium-high heat. • Cook corn, stirring, until browned, 3-4 minutes. Add garlic, Tex-Mex spice blend (see ingredients) and tomato paste. Cook until fragrant, 1 minute. Add chickpeas and the water. Simmer until slightly thickened, 3 minutes. • Lightly mash chickpeas until some have broken up and the sauce has thickened. Season with salt and pepper to taste.
TIP: Add a splash more water to loosen up the sauce, if needed.
• Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Drain pickled onion. • Build tacos by spreading each tortilla with some smokey aioli. Top with a helping of cos lettuce, smashed chickpea filling and chopped tomato. • Sprinkle with shredded Cheddar Cheese. Top with pickled onion. Serve with any remaining smokey aioli.