I'll keep this short and spicy for y'all since if you're reading this, it is probably because you want to make these tasty little meat-free tacos for dinner tonight. Shoot, you might even be at the grocery store right now! I recommend starting in produce and working down from there.
We get to eat out all the time! We are super grateful for all of the decadent, over the top delicious foods we get to eat however, it is not exactly the best idea to have a diet consisting of pizza and donuts every day! So when we cook at home, it is always something healthy(ish). It is okay to bend the rules a little, cheat here and there, but always find balance in what you're putting into your body.
Since it is summer, we cooked almost everything out side on the grill. If its raining and you can't go outside to fire up the BBQ, do not fret. All of this can be made on the stove top as well.
Keep in mind our recipes are not super formal, so we recommend tasting as you go in regards to seasoning. A pinch here, a shake shake there will get you where you need to be.
Roasted Chickpea Tacos
What you need:
Pre heat your oven to 400 degrees, and start off by cracking open those cans of chick peas, strain em and rinse em. Set them aside, you will need them in shortly.
In a bowl, whisk together the hot sauce, the olive oil and all of the seasonings. Fold in the chick peas and toss them until all of them are coated in the firey red sauce!
Spread em out on an aluminum foil lined baking sheet, and stick them into the oven. These lil babies should cook for about 15 minutes. I like them really crispy, so I turn the broiler on for under five minutes just to get that extra crunch.
While your chick peas are in the oven, fire up the grill. Get it nice n' hott, and toss on your 10 corn tortillas. The amount of chick peas you're cooking right now fills the 10 shells nicely. Throw in another can or two if you are hosting taco tuesday at your place.
The tortillas should only stay on the grill for a minute or two. Flip them over when you start seeing light char marks. Put them aside, covered so the steam keeps them soft.
Throw the ear of corn on the grill, and let is get some light charring as well. When it is steamy and wearing some grill marks, use a cloth to hold one end (so you dont burn your fingers off) and using a sharp knife, slice the kernels off. Season these lightly with salt, pepper, and garlic powder.
What you need:
Carefully cut open your perfectly ripe avocados that have been sent to you by the guac gods. Take the pit out, scoop out the creamy green stuff and toss it into a bowl. Start mashing it up with a fork, but leave just a few chunks.
Cut up your pineapple (or take the easy way out and buy some precut!) and toss them right on the grill while its still hot. These should chill there for a few minutes, until they start getting char marks. Grilling the pineapple really brings out the sweetness and almost caramelizes the fruit.
Once they're nice and grilled up, chop up about a cup worth of pineapple and fold it into your avocado mash.
Next, throw in your seasoning to taste, squeeze a half of a lime, and fold in your chopped tomatoes. Give it a good mix and stand back to admire your delicious summer time grilled pineapple guac!
Your last and final steps are to assemble your taco. Grab those toasty corn tortillas and smear some of your pineapple guac on first. Follow it with a couple of spoonfuls of your roasted spicy chick peas and a sprinkling of your grilled corn and shredded cheese.
Last but not least, squeeze the other half of your lime alllllll over these tasty babies. Plate them on some fancy platter, or a paper plate (because it doesn't matter what they're served on because they're going to be BOMB no matter what) and tell all your friends that they don't need meat for delicious tacos! Enjoy!
We hope you enjoyed this recipe! If you have any ideas or dishes you want us to cook, click on the suggestions tab and shoot us a note!
All photos by : Emily Homonoff
Nails by: Mind Your Manicure - Jami Zoglio