Green Goddess Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-6 corn tortillas
02 -
1 can (15 oz) chickpeas, rinsed and drained well
03 -
½ cup onion, diced
04 -
1½ cups Brussels sprouts, chopped or shredded thin
→ Sauces & Spices
05 -
1 tablespoon coconut aminos
06 -
½ teaspoon smoked paprika
07 -
1-2 tablespoons water
08 -
1 batch of green goddess sauce
09 -
½ teaspoon garlic powder (granulated)
10 -
1 teaspoon cumin
→ Fresh Add-ons
11 -
Salt and pepper to taste
12 -
Jalapeño slices or hot sauce, optional
13 -
1 lime, sliced in wedges
14 -
1 avocado, cut into slices
15 -
1-2 green onions, thinly chopped
16 -
¼ cup chopped fresh cilantro
# Instructions:
01 -
Whip up your green goddess sauce (skip the oil) and leave it aside for now.
02 -
Slice your Brussels sprouts thinly. Chop up the cilantro and green onions next. Put everything aside for later.
03 -
Warm up a skillet on medium. Toss in your onions without oil and cook them for a couple of minutes. Afterward, mix in the chickpeas and heat for 2 more minutes.
04 -
Sprinkle in the cumin, garlic powder, and paprika. Stir it well. Splash in coconut aminos and water, then mix one more time. Take it off the heat.
05 -
On the tortillas, layer the chickpea mix, Brussels sprouts, green onions, cilantro, avocado slices, and lime juice. For spice, add jalapeño or hot sauce. Drizzle on your prepared green goddess sauce to finish.
# Notes:
01 -
Store leftovers in the fridge—it'll stay good for up to 4 days.
02 -
For prepping ahead, separate the chickpeas, toppings, and tortillas into their own containers.