![Chickpea tacos with avocado cream [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/08/Chickpea-tacos-with-avocado-cream-5-764x1024.jpg "Chickpea tacos with avocado cream")
Avocados are always on offer in my local supermarket (still ridiculously expensive, but they’re cheaper if you buy in bulk) – so every now and then, I buy a few, eat them incessantly for a few days, then get sick of them and go a few weeks with none – which is why avocado recipes on this blog always seem to come in groups! Luckily I haven’t yet reached the stage where I can’t stand the sight of them, so here’s another recipe (to follow on from the other day’s goat’s cheese guacamole) – avocado cream. It’s a mild and creamy avocado sauce made with Greek yoghurt to amp up the creaminess even more. I served it dolloped on top of some chickpea tacos, which was the perfect way to add a touch of decadence to an otherwise simple taco filling, but I bet you creative people can think of another million uses for it too.
The recipe written out below makes about a cup (enough for about 4 portions of these tacos – we have some left for dinner, yippee!), but it would be easy to scale it up if you wanted more. And believe me, you’ll want more. I’m picturing this on salads, in sandwiches, dolloped on pizza… I pretty much want to put this on every meal from now on. Weirdly I didn’t actually ‘discover’ avocados until a year or so ago, so I guess I’m still in the stage where I’ll happily eat them in any way possible. Plus eating avocados makes me feel like it’s still summer, despite the looming return to work after the summer holidays (schools go back on Monday, boooo).
By the waaaay, I’ve got two cookbook giveaways coming up in the next couple of weeks, so make sure you stop back soon.
- 2 x 400g tin chickpeas, drained (240g each when drained)
- 2 medium / large tomatoes, diced
- 3tbsp fresh coriander, chopped
- 1/2tsp smoked paprika
- Salt
- Black pepper
- 2 ripe avocados
- 1 clove garlic
- 1tbsp freshly squeezed lemon juice
- 2tbsp (heaped) Greek yoghurt
- 1tbsp extra-virgin olive oil
- 8 mini flour tortillas
- To make the taco filling, place the chickpeas in a large bowl and coarsely mash with a fork (the filling looks prettier if you peel the chickpeas first, but I definitely wouldn’t bother with this unless you’re desperate for it to look pretty. I picked a few of the skins out when the chickpeas were part-mashed, but didn’t bother being too thorough). Add the tomatoes, chopped coriander and smoked paprika, and season to taste. I served this filling at room temperature, but you could microwave it for a minute or so to warm it first if you prefer.
- For the avocado cream, blitz the avocados, garlic and lemon juice together in a food processor until smooth, then add the yoghurt and olive oil, and blitz again to combine. Season to taste.
- Serve the taco filling inside the mini tortillas, dolloped with the avocado cream.
Kristan
Sunday 5th of July 2015
These look yummy, I can't wait to make them. My new boyfriend is a vegetarian... my kids and I are not, so trying to find things we can all enjoy at dinner time has been a bit of a challenge. Lol
Becca @ Amuse Your Bouche
Sunday 5th of July 2015
My husband eats meat and I'm a veggie - so hopefully there will be something here you can all enjoy! :)
Dee
Thursday 4th of December 2014
These are awesome (and I am super picky!). Some green onions complete the flavors for me. Thank you!
Jacqueline
Wednesday 4th of September 2013
I do like the look of these Becca.
I have the same wee food processor. Ity's ever so handy for sauces and dips.
[email protected]
Wednesday 4th of September 2013
Yeah I use it alllllll the time! :)
LittleMonsterx14
Thursday 29th of August 2013
YUM this is perfection!!!
Michelle Fed Up and Drunk
Thursday 29th of August 2013
What a great way to use avocados! I always run out of ideas and end up with gone-off avocados in my fridge, which isn't great considering they are rather expensive!