Quick Crispy Chickpea Tacos with Seared Pineapple and Chipotle Cream
Fast and original tacos featuring spiced pan-crisped chickpeas, seared pineapple, crunchy red cabbage, and a chipotle-lime cream. A vibrant dinner ready in under 30 minutes with a sweet, smoky, and fresh balance.
Ingredients
- 400 g cooked chickpeas, drained and dried (for que doren mejor)
- 250 g fresh pineapple in small strips (without core)
- 8 unit small corn tortillas (5 in)
- 120 g red cabbage, thinly shredded
- 180 g plain Greek yogurt
- 20 g chipotle in adobo, minced (ajustar to taste)
- 1 unit lime (zumo and a poco of zest optional)
- 30 ml olive oil (divided)
- 15 ml honey
- 3 g ground cumin
- 3 g smoked paprika
- 2 g garlic powder
- 5 g salt (divided or to taste)
- 1 g black pepper
- 15 g fresh cilantro, chopped
- 60 g red onion, thinly sliced
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
In a medium bowl, mix the Greek yogurt with the minced chipotle, 2 teaspoons (10 ml) lime juice, a pinch of salt, and a little lime zest if desired. Chill the cream while you prepare the rest.
- 2
In another bowl, toss the red cabbage and red onion with 1 teaspoon (5 ml) lime juice, a pinch of salt, and 1 teaspoon (5 ml) olive oil. Massage for 30 seconds to soften slightly, then set aside.
- 3
Pat the chickpeas very dry with paper towels. Toss them with the cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, black pepper, and 1 tablespoon (15 ml) olive oil.
- 4
Heat a large skillet over medium-high heat for 1 to 2 minutes until quite hot, about 400°F / 200°C on the surface. Add the chickpeas and cook for 6 to 8 minutes, stirring occasionally, until golden and crisp in spots.
- 5
Push the chickpeas to one side of the skillet. Add the pineapple, honey, and the remaining 1 teaspoon (5 ml) olive oil. Cook for 2 to 3 minutes, stirring once, until the pineapple is glossy and caramelized at the edges.
- 6
Meanwhile, warm the tortillas directly on another dry skillet or griddle over medium heat for 20 to 30 seconds per side, until flexible and lightly toasted, about 350°F / 175°C on the surface. Keep them wrapped in a clean towel.
- 7
To assemble, divide the chickpeas among the warm tortillas. Top with the seared pineapple, the cabbage-onion mixture, and spoonfuls of chipotle cream.
- 8
Sprinkle with the fresh cilantro and serve immediately with the remaining lime cut into wedges for squeezing over the top.
Chef tips
Drying the chickpeas very well helps them crisp better. For extra texture, let them sit undisturbed in the skillet for the first couple of minutes.
Substitutions
You can swap the Greek yogurt for unsweetened plant-based yogurt for a dairy-free version. Cilantro can be replaced with fresh parsley, and pineapple with firm mango or peach.
