Ingredients
- FOR CHICKPEA CHORIZO ———————————
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ¼ to ½ teaspoon cayenne pepper, to taste
- 1 teaspoon paprika
- Smoked sea salt, to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 2 tablespoons ketchup
- 1 teaspoon onion powder
- 1 clove garlic, minced
- FOR BREAD ———————————
- 1 cup all-purpose flour, plus ½ cup for rolling
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
- ½ teaspoon fine sea salt
- Ground black pepper, to taste
- 1 teaspoon baking powder
- ½ cup water
- Vegetable or peanut oil, for frying
- FOR TACOS ———————————
- 1 1⁄3 cups shredded lettuce
- Heaping ½ cup corn salsa
- Heaping ½ cup tomato salsa
- 1 avocado, pitted, peeled, and sliced (optional)
- Chopped fresh parsley or cilantro, for garnish
- 1 fresh lime, cut into wedges
Instructions
- To make the Chickpea Chorizo: Combine all the ingredients in a large skillet. Cook over medium-high heat for about 4 minutes, stirring occasionally, until the liquid has been absorbed. Set aside.
- To make the bread: Combine 1 cup of flour, onion powder, cilantro, salt, pepper, and baking powder in a large bowl. Add the water, and mix thoroughly. Let stand for 15 minutes at room temperature. Divide the sticky dough into 4 equal portions. On a floured surface, with about ½ cup extra flour handy and your hands sufficiently floured, flatten each portion of dough (sprinkling it with flour, but not kneading the flour in) into a 6-inch disk. Fill a deep 10-inch pot with 1 inch of oil. Preheat to 350°F on a deep-frying thermometer. Carefully add one disk of dough at a time to the hot oil and cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining 3 disks, bringing the oil back up to temperature between batches.
- To assemble the tacos: Top the fried bread with ⅓ cup lettuce, 2 heaping tablespoons corn salsa, 2 heaping tablespoons tomato salsa, a generous ⅓ cup chickpea chorizo, and one-fourth of the avocado slices. Garnish with the parsley or cilantro and serve with the lime wedges.