Fabulous Foods with Victoria Fabbo, Episode 2 - Chickpea Tacos

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs, while corn tortillas are budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers protein with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is rich in healthy fats.

Boil 1 cup of water in a pot.

Add 1 cup of couscous to the boiling water, stir, cover, and let sit.

Heat sesame oil in a skillet over medium-low heat.

Add 3 cloves of minced garlic and 1/4 chopped onion to the skillet and sauté until fragrant.

Rinse canned chickpeas to remove excess sodium and add to the skillet.

Boil chickpeas beforehand for faster cooking, then add to the skillet.

Sprinkle fajita mix, paprika, chili powder, onion powder, and garlic powder over chickpeas and stir.

Smash chickpeas lightly to create a hash-like texture.

Chop jalapeños, removing seeds, and add to the chickpeas.

Add tamarind to the chickpeas and mix well.

Cover the skillet to let the chickpeas cook evenly.

Prepare pickled radishes by slicing them and soaking in a mixture of apple cider, water, and sugar.

Fluff the couscous after it has sat covered.

Chop yellow and red peppers for serving with the tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens