Smoky Smashed Chickpea Tacos

Before you start

Blender or food processor | Frying pan | Burger press or saucepan

Method

Prepare ingredients

Drain and rinse the chickpeas and allow to dry | Finely chop the onion, jalapeno, tomatoes and coriander | Slice the lime into wedges | Finely slice the avocado.

Make pico de gallo

Stir together the onion, jalapeno, tomatoes, coriander, half the lime juice and the Spice Tailor Salsa in a bowl and season with salt and pepper | Set aside to mellow the onion.

Cook the smoky chickpea filling

Add the Spice Tailor whole spices to the blender or food processor and blitz into a powder | Add the drained chickpeas along with the Spice Tailor Smoky BBQ Fajita sauce and a pinch of salt and blitz until smooth | Set aside.

Cook tacos

Heat a frying pan over a medium high heat until hot | Drizzle a little oil into the pan and wipe with a paper towel so you have a very thin coating of oil on the pan | Add a heaped tbsp (roughly 1/6th) of the mixture to the centre of a tortilla | Flip into the pan, chickpea side down and press down with a burger press or saucepan base so the filling spreads evenly to the edges of the tortilla | Cook for a minute or two until the filling has formed a golden brown crust | Carefully flip the tortilla and cook for another minute | Remove from the pan, keep warm, and repeat with the remaining tortillas.

Serve

Layer the sliced avocado, the crème fraîche and the pico de gallo, then fold tacos in half. Serve with lime wedges and enjoy!