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Lunch or Dinner

Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

12 Tacos

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Serving Size

3 Tacos

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Total Time

-

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Prep Time

-

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Cook Time

-

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Supplies

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Ingredients

For the Tacos
Ingredients
For the Jalapeno Lime Slaw
Ingredients
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Directions

1
PREP: Preheat oven to 375F. Prepare a large sheet pan.
2
FILLING: Add the chickpeas and mushrooms to a mixing bowl and toss with:
  • 2TB olive oil
  • 1ts salt
  • 1ts chili powder
  • 1 ts cumin
  • 1 ts garlic powder
3
FILLING: Transfer to the sheet pan.
4
FILLING: Add the jalapeno pepper sliced in half to the center of the pan face down.
5
BAKE: Bake until the chickpeas and vegetables are lightly browned and soft, 15 to 20 minutes.
6
SAUCE: To the nutribullet cup, add:
  • 1/4 cup coconut milk
  • 1 garlic clove
  • 1/2 ts salt
  • Lime juice
  • 2TB rice vinegar
  • 1TB maple syrup
  • 2TB olive oil
7
SAUCE: Once jalapeño is done roasting, add it to the cup.
8
SAUCE: Blend on high speed until smooth.
9
MIX: Add the cabbage to a mixing bowl and toss with sauce.
10
MIX: Mix in cilantro.
11
PREP: Warm the tortillas on a warm skillet.
12
SERVE: Assemble the tacos evenly.
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Notes

 

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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