Mexican Street Corn Chickpea Tacos with Cilantro-Lime Crema & Charred Poblano

Name: Mexican Street Corn Chickpea Tacos with Cilantro-Lime Crema & Charred Poblano
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0.75 cup canned chickpeas, drained and patted dry; 3 medium corn tortillas; 1 whole poblano chile; 0.25 cup raw cashews (soaked); 1.5 tbsp fresh lime juice; 0.25 cup fresh cilantro; 1 clove garlic clove, minced; 2 tbsp nutritional yeast; 0.5 whole avocado; 0.25 cup red onion, thinly sliced; 0.75 cup fresh corn kernels; 2 tbsp olive oil; 0.5 tsp smoked paprika; 0.5 tsp cumin; 0.25 tsp sea salt; 0.125 tsp black pepper

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

Crispy pan-seared chickpeas with smoky charred poblano, fresh cilantro-lime cashew crema, and cotija-style nutritional yeast dust wrapped in warm corn tortillas. Served with a vibrant Mexican street corn slaw.

Ingredients

0.75 cup canned chickpeas, drained and patted dry
3 medium corn tortillas
1 whole poblano chile
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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