CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
CHIPOTLE CHICKPEAS
This is a vegetarian recipe that was posted in the Montreal Gazette. I couldn't pass up on this recipe because of the different blend of ingredients. I think I should explain one of the ingredients here, since Zaar may not accept it in the list of ingredients. According to the explanation asafetida is used in many Indian dishes as a flavouring. It can be found in powedered or lump form in Indian grocery stores. In this recipe it is optional and you only need to use a 1/2 teaspoon.
Provided by Studentchef
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
- Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
- Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
- Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
- Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
- In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
- Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
- Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
- Mash plum tomatoes with a wooden spoon to release their liquid.
- Add bell pepper puree and cook for three minutes over medium heat.
- add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
Nutrition Facts : Calories 364.9, Fat 8.2, SaturatedFat 1, Sodium 701.8, Carbohydrate 62.6, Fiber 14, Sugar 13.4, Protein 13
CROCK-POT CHIPOTLE CHICKEN TACOS
I love the distinct flavor of the chipotle chiles in this recipe, and using chicken thighs is a refreshing change from the frequently used ground beef and taco seasoning. For milder heat use less chiles and seed them!
Provided by Chef NeedSumHelp
Categories Chicken
Time 4h30m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
- Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
- This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA
A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
Steps:
- In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
- Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
- In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.
Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
- While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
- Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
- Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
- Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.
More about "chipotle chickpea tacos recipes"
CHIPOTLE CHICKPEA TACOS RECIPE - SHANE & SIMPLE
From shaneandsimple.com
5/5 (22)Calories 71 per servingCategory Entree
- Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
VEGAN CHIPOTLE CHICKPEA TACOS RECIPE - PACIFIC FOODS
From pacificfoods.com
3.5/5 (161)Estimated Reading Time 1 minCategory Entrees, Most PopularTotal Time 1 hr
- Season the chickpeas with: cumin, cayenne, salt, pepper, and oil, coat evenly (tip: combine chickpeas and spices in a medium bowl and toss and spin until spiced are evenly distributed.)
- While waiting for the chickpeas to roast, heat 1 TBSP of vegetable oil in a large sautee pan. Add onions and sautee for 5 minutes until they begin to brown, then add the minced garlic, diced tomato, chipotles, salt, and pepper.
CHIPOTLE CHICKPEA TACOS RECIPE ON FOOD52
From food52.com
Reviews 1Servings 3Cuisine MexicanCategory Entree
CAULIFLOWER AND CHICKPEA TACOS WITH CHIPOTLE LIME SLAW
From fromachefskitchen.com
CHIPOTLE CHICKPEA TACOS | FOOD, RECIPES, VEGETARIAN VEGAN ...
From pinterest.ca
15-MINUTE CHIPOTLE CHICKPEA TACO BOWLS - A SASSY SPOON
From asassyspoon.com
SIMPLE SUPPER MENU #11 - CHIPOTLE CHICKPEA TACOS - SHANE ...
From shaneandsimple.com
CHIPOTLE TOFU TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
CHIPOTLE CHICKPEA TACOS — PUNCHFORK
From punchfork.com
TACO GRAIN BOWL WITH CRISPY CHIPOTLE CHICKPEAS - KILLING THYME
From killingthyme.net
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
VEGAN CHIPOTLE CHICKPEA TACOS RECIPE - PACIFIC FOODS ...
From pinterest.com
CHIPOTLE HONEY CHICKEN TACOS (SLOW COOKER) | FOODTALK
From foodtalkdaily.com
AIR FRYER CHIPOTLE CHICKPEA TACOS RECIPE — EAT THIS NOT THAT
From eatthis.com
MARLEY FICALORA - CHIPOTLE CHICKPEA TACOS | FACEBOOK
From facebook.com
CRISPY CHIPOTLE CHICKPEA TACOS WITH SWEET POTATO AND BOK ...
From thekitchenpaper.com
CHICKPEA TACOS WITH CHIPOTLE SAUCE! : VEGANRECIPES
From reddit.com
SWEET POTATO & CHICKPEA TACOS WITH GARLIC CHIPOTLE CREAM ...
From foodtherapyfun.wordpress.com
ROASTED CHICKPEA QUINOA SWEET POTATO CHIPOTLE RANCH TACOS ...
From orchidsandsweettea.com
VEGAN CHIPOTLE CHICKPEA TACOS - THE SPRUCE EATS
From thespruceeats.com
CHICKPEA TACOS | FOOD AND COOKING RECIPES
From foodrecipescafe.com
CHIPOTLE CHICKPEA TACOS | RESTORD BY ALLIE
From restordbyallie.com
CRISPY CHIPOTLE CHICKPEA TACOS - KILLING THYME
From killingthyme.net
CHICKPEA AND CAULIFLOWER TACOS - FOODBORNE WELLNESS
From foodbornewellness.com
VEGETARIAN CHICKPEA & BLACK BEAN TACOS – NAYLAND FOOD ...
From naylandfoods.com
CHICKPEA TACOS – FOOD
CHIPOTLE CHICKPEA TACOS | CHICKPEA TACOS, WHOLE FOOD ...
From pinterest.co.uk
SPICY CHIPOTLE CHICKPEA TACOS (VEGAN, GLUTEN FREE ...
From recipemagik.com
AL PASTOR CHICKPEA TACOS - DISHING OUT HEALTH
From dishingouthealth.com
CHIPOTLE CHICKPEA TACOS | CHICKPEA TACOS, WHOLE FOOD ...
From pinterest.com
[HOMEMADE] CHIPOTLE CHICKPEA TACOS : FOOD
From reddit.com
CHIPOTLE CHICKPEA & SWEET POTATO TACOS - COOK WITH MANALI
From cookwithmanali.com
CRISPY CHIPOTLE CHICKPEA TACOS | FOOD, CHICKPEA TACOS ...
From pinterest.ca
BEST VEGAN CHIPOTLE WALNUT TACOS - HOW TO MAKE VEGAN ...
From delish.com
(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE | FROM ...
From fromscratchfast.com
CHIPOTLE CHICKEN TACOS RECIPE | FOOD & WINE
From foodandwine.com
CHIPOTLE CHICKEN TACOS {20 MINUTES!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKPEA TACOS (WITH CHIPOTLE YOGURT SAUCE) | GIRL HEART …
From girlheartfood.com
CRISPY CHIPOTLE CAULIFLOWER TACOS RECIPE | CAULIFLOWER ...
From realfood.tesco.com
You'll also love
Related Search