VEGAN NAVAJO TACOS

Makes 4 tacos

NAVAJO TACOS

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

Directions

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 parsley or cilantro and serve with lime wedges.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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