Grilled Zucchini Chickpea Tacos
Ingredients
The seasoning
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
sea salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
paprika
The main ingredients
-
1
tablespoon
olive oil
-
2
medium
zucchini
-
1
15 oz.
can of chickpeas
-
1
cup
finely chopped red cabbage
-
1
large
avocado
-
2
green onions
sliced
-
⅓
cup
cilantro
-
¼
cup
crumbled queso fresco
-
to taste
tomatillo salsa
-
as needed
corn tortillas
Instructions
- Preheat the grill to medium-high heat.
- Combine the spices in a small bowl.
- Drizzle olive oil over the zucchini and chickpeas, then toss them.
- Add half of the spice mixture to each and coat well.
- Grill the zucchini and chickpeas on a large grill pan for about 10 minutes until cooked and crispy.
- Heat the corn tortillas on the grill or over a gas flame.
- Assemble the tacos with grilled zucchini, chickpeas, red cabbage, avocado, cilantro, queso fresco, and tomatillo salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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