These easy vegetarian and gluten-free tacos can be on the dinner table in under 30 minutes and make a great summer meal.
Ingredients
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 tbsp olive oil divided
- 2 medium zucchini cut into 1/2-inch strips
- 1 15 oz. can of chickpeas, drained and rinsed
- Corn tortillas
- 1 c finely chopped red cabbage
- 1 large avocado seed removed and chopped
- 2 green onions sliced
- 1/3 c cilantro chopped
- 1/4 c crumbled queso fresco
- Tomatillo salsa if desired
Instructions
Preheat grill to medium-high heat.
In a small bowl, combine chili powder, cumin, sea salt, garlic powder, onion powder, and paprika. Stir until combined.
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.
Place the grill pan on the hot grill and grill until zucchini is cooked and chickpeas are slightly crispy, about 10 minutes.
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.
Note-if you need the tacos to be vegan, leave off the queso fresco. They are still super delicious!