These vegetarian tacos are a great way to spice up your meal planning. Whether you're on a meatless diet or not, this savory, refreshing dish goes the distance when it comes to flavor! As easy to make as they are satisfying, this recipe is sure to become a summer staple.
Mole-Spiced Chick Pea & Zucchini Tacos
- 1 16-ounce can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1/2 teaspoon ancho chili powder
- ¼ teaspoon paprika
- ¼ teaspoon brown sugar
- ¼ teaspoon cocoa powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cinnamon
- 1/8 teaspoon cumin
- ¼ teaspoon each salt & pepper
- 2 medium zucchini, cut into 1/4-inch coins on the slight diagonal
- 1 tablespoon olive oil
- 1 teaspoon each salt & pepper
- 5 small radishes, sliced thin and halved
- 5 tablespoons rice wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ cup greek yogurt
- 2 tablespoons lime juice
- 1/4 teaspoon salt, divided
- 2 tablespoons pepitas
- 1/2 teaspoon olive oil
- 8 corn tortillas
- 2 cups microgreens
- 3 tablespoons French feta or cotija cheese, crumbled
- Prepare the chickpeas. Preheat the oven to 400°F. Toss the chickpeas in olive oil and seasonings and stir well to coat. Spread chickpeas out on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through.
- Meanwhile, prepare the quick-pickled radishes. Stir the radishes, vinegar, maple syrup, and salt together in a bowl and let sit while you prepare the rest.
- Prepare the greek yogurt crema. Mix the greek yogurt, lime juice, and 1/8 teaspoon salt until smooth. Set aside.
- Toast the pepitas. In a medium or large pan over medium heat, warm 1/2 teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with 1/8 teaspoon salt. Alternatively, you can purchase salted toasted pepitas in a pinch!
- Preheat a grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and sprinkle both sides generously with salt and pepper. When the grill is hot, grill the zucchini in a single layer until lightly charred on both sides, approximately 3 minutes per side. Remove from heat.
- Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
- Assemble the tacos! Fill each taco with grilled zucchini, a spoonful of mole-spiced chickpeas, a drizzle of greek yogurt crema, a handful of microgreens, quick-pickled radishes, crumbled feta, and a sprinkle of pepitas. Serve!