Mexican Chickpea & Chorizo-Spiced Breakfast Tacos with Cilantro-Lime Crema

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 3 pieces corn tortillas, 6-inch
• 1 cup cremini mushrooms, sliced
• 0.5 medium avocado, sliced
• 0.25 cup raw cashews, soaked in hot water 10 min
• 2 tbsp lime juice, fresh
• 0.25 cup fresh cilantro, chopped
• 0.75 tsp cumin, ground
• 0.5 tsp smoked paprika
• 1 clove garlic, minced
• 2 tbsp olive oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 3 tbsp water, for crema

Instructions

1. 1

   Soak cashews in hot water for 10 minutes. Drain and blend with lime juice, 2 tbsp water, 1 tbsp cilantro, salt, and pepper until smooth and creamy. Set aside.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds.