Smashed Tex-Mex Chickpea Tacos
with Corn, Cheddar & Pickled Onion
Change up your taco order with this legume-packed version, which makes the most of hearty chickpeas for a filling, flavourful meal. Complete with pickled onion for zing, smokey aioli for creaminess, and cucumber for crunch, you can't go wrong here.
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
1
cucumber
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. )
1 bag
mixed salad leaves
½ sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
20 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
• Thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside. • Drain and rinse chickpeas. Slice kernels off corn cob. Finely chop garlic. Roughly chop cucumber.
• In a large frying pan, heat the butter and a drizzle of olive oil over 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 slightly broken up and sauce is thickened. Season with salt and pepper to taste.
TIP: The spice blend is mild, but use less if you're sensitive to heat! TIP: Add a splash more water to loosen up the sauce, if needed.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Drain pickled onion. • Spread each tortilla with some smokey aioli, then fill with a helping of mixed salad leaves, smashed chickpeas and cucumber. Top with shredded Cheddar Cheese and some pickled onion. • Serve with any remaining smokey aioli. Enjoy!