Green Goddess Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-6 small corn tortillas
02 -
1½ cups Brussels sprouts, finely chopped or shredded
03 -
½ cup diced onion
04 -
1 can (15 oz) chickpeas, rinsed and drained
→ Spices & Dressings
05 -
1 teaspoon of cumin powder
06 -
½ teaspoon garlic granules
07 -
Smoked paprika – ½ teaspoon
08 -
1-2 tablespoons water for thickness
09 -
1 tablespoon coconut aminos
10 -
A batch of green goddess sauce
→ Fresh Add-Ons
11 -
1 lime, sliced into wedges
12 -
A handful of freshly chopped cilantro (¼ cup)
13 -
1 sliced avocado
14 -
Optional: jalapeño slices or chili sauce
15 -
Chopped green onions (1-2 stalks)
16 -
A pinch of salt and pepper to your taste
# Instructions:
01 -
Whip up your green goddess sauce (oil-free is recommended). Once done, keep it set aside.
02 -
Shred the Brussels sprouts, dice cilantro, and slice green onions. Keep them ready for later.
03 -
Heat a pan on medium. Toss in the diced onion, sautéing it with no oil for about two minutes. Follow with the rinsed chickpeas, cooking for a couple more minutes.
04 -
Sprinkle in the smoked paprika, cumin, and garlic powder. Add the coconut aminos with a splash of water, stirring until everything’s perfectly combined. Remove from heat.
05 -
Place the chickpea mix onto each tortilla. Add Brussels sprouts, green onion, cilantro, slices of avocado, and squeeze some lime. Optional heat? Add jalapeños or hot sauce. Drizzle the green goddess sauce generously to finish.
# Notes:
01 -
Store leftovers in the fridge, and they’ll stay good for about four days.
02 -
If prepping ahead, keep the chickpeas, toppings, and tortillas in separate containers.