Grilled Zucchini Chickpea Tacos
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.86 out of 5 stars
(7)
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon olive oil, divided
- 2 medium zucchini, cut into 1/2-inch strips
- 1 15 oz. can of chickpeas, drained and rinsed
- Corn tortillas
- 1 cup finely chopped red cabbage
- 1 large avocado, seed removed and chopped
- 2 green onions, sliced
- 1/3 cup cilantro, chopped
- 1/4 cup crumbled queso fresco
- Tomatillo salsa, if desired
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Preparation
Step 1
Preheat grill to medium-high heat.
Step 2
In a small bowl, combine chili powder, cumin, sea salt, garlic powder, onion powder, and paprika. Stir until combined.
Step 3
Place the zucchini strips in a medium bowl. Place the rinsed and drained chickpeas in a medium bowl. Drizzle a little olive oil over the zucchini and a little over the chickpeas. Toss. Pour half of the seasoning mixture over the zucchini strips and half over the chickpeas. Stir until zucchini and chickpeas are well coated. Place seasoned zucchini and chickpeas on a large grill pan.
Step 4
Place the grill pan on the hot grill and grill until zucchini is cooked and chickpeas are slightly crispy, about 10 minutes.
Step 5
Heat or char the corn tortillas on the grill or over a gas flame. Place zucchini and chickpeas in the center of the taco. Add red cabbage, avocado, cilantro, queso fresco, and tomatillo salsa, if desired. Serve warm.
Step 6
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Chef's notes
If you need the tacos to be vegan, leave off the queso fresco. They are still super delicious!
