The first time I made these tacos my husband said it reminded him of a fish taco. So now we call them fish tacos but maybe don’t call them that the first time you serve them.  

Makes around 6 tacos (usually less for us since we eat the filling out of the bowl!) 

Ingredients

• 1 15-ounce can of chickpeas or garbanzo beans, rinsed and drained
• 2 small or 1 large avocado
• 4 Serranos and 2 jalapeños, diced or thinly sliced (see note)
• 1/2 small green cabbage, thinly sliced (I used savoy cabbage) 
• The juice of one lime, more or less to taste
• The juice of one lemon, more or less to taste
• 1 1/2 teaspoon of garlic powder
• 1/4 of a small red onion, finely diced, or 1/4 to 1/2 teaspoon of onion powder 
• 1 handful of cilantro, minced 
• Kosher salt 
• Corn or flour taco-sized tortillas

Directions  

1. Drain the can of garbanzo beans or chickpeas and add them to a large bowl. Mash slightly, then add the avocado(s) and continue mashing until your desired consistency. Add a couple of good pinches of salt. 
2. Add in the Serranos and/or jalapeños, and cabbage, add in the juice of half of the lime and the juice of half of the lemon, and salt. Mix well. Taste and adjust with more salt. The chickpeas, avocado, and cabbage need a lot. 
3. Stir in the cilantro, garlic powder, and red onion or onion powder and mix. Taste and adjust for salt and citrus. I usually add the juice of the other half of the lemon, as well as the other half of the lime, but add as little or as much as you like! 
4. Char your tortillas on the stove and add the taco filling. Top each taco with salsa and any other fixings! 

Notes

• PEPPERS: We like it pretty spicy so I use a couple of Serranos and jalapeños. You can definitely use less, I’d start with a jalapeños and add more from there. I also sometimes add red pepper flakes. You can also just use red peppers if you don’t want it too spicy.