Chili-Spiced Chickpea & Charred Cauliflower Tacos with Avocado Salsa
These vibrant vegetarian tacos feature chili-spiced chickpeas and charred cauliflower, all piled into warm tortillas and topped with a zesty avocado salsa. Ready in just 25 minutes on the stovetop, they're perfect for a quick, nutritious dinner.
- 1.5 cups canned chickpeas, drained and rinsed
- 3 cups cauliflower florets
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 8 small corn or flour tortillas
- 1 large avocado, diced
- 1 cup cherry tomatoes, quartered
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
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Instructions
In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add cauliflower florets and cook, stirring occasionally, until edges are deeply browned and slightly charred, about 8 minutes.
⏱️ 8 minutesAdd chickpeas, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and remaining olive oil to the skillet. Stir well and cook until chickpeas are warmed through and coated with spices, about 5 minutes.
⏱️ 5 minutesWhile the filling cooks, combine avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl to make the salsa. Season with a pinch of salt.
⏱️ 2 minutesWarm tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
⏱️ 4 minutesTo assemble, divide the chickpea-cauliflower mixture among tortillas and top with avocado salsa. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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