Plantbased Baja "Fish" tacos

Easy Chickpea "Fish" Tacos.

Listen, I love yummy food like the rest of the world. I think my love for healthy recipes really comes from striving to create the same yummy food we are used to, without the additives, oils, fried everything, processed sugars and most importantly, the crash afterwards.


Mother Nature really gave us everything we need, we just have to find our way back.

These were inspired by warm weather, pool living and all the tasty flavors of summer.


The crunchiness of the roasted chickpeas combined with the smooth inside of the chickpea, really gives this dish a yummy texture and flavor.


Ingredients:

1 can of chickpeas

1/4 cup of vegenaise- or vegan mayo of your choice

1 medium onion

1 bunch of cilantro

1 medium tomato

Lemon juice

Garlic powder

Sea Salt

Pepper

Cayenne pepper

Smoked paprika powder

Onion powder

1 cup cut cabbage

1 tbsp apple cider vinegar

2-3 full pieces of Lavash bread. You can also use traditional pita bread, or tortillas to your liking.





Directions:

Preheat oven to 350 degrees. Rinse can of chickpeas well, drain. Put chickpeas in a small baking dish or pizza pan. Cover the chickpeas in your spices to taste. Sea salt, garlic powder, onion powder, black pepper and smoked paprika. Stir well until all chickpeas are coated. Place into the oven for 15-20 or until chickpeas are golden brown. * Stir chickpeas halfway to make them extra crispy on all sides.


Cut your cabbage into fine strips. Place in a bowl and add your apple cider vinegar and a sprinkle of sea salt. Stir, set aside.


In a small bowl add your 1/4 cup of veganaise( you can use whatever mayo you have on hand.) Add in 1 tbsp on apple cider vinegar, splash of lemon juice, 1/2 tbsp of smoked paprika, 1/4 tbsp of cayenne pepper(spice to your liking) sea salt, pepper and garlic powder. ( About 1/2 tbsp of each seemed best for me).


*Stir your chickpeas that are roasting in the oven.


In another bowl, cut your onion, cilantro and tomato finely. Place in a bowl with lemon juice, salt and pepper. Stir and set aside.


Cut your lavash bread into for squares. Toast in your toaster oven or air fryer for 2-3 minutes. You just want them to have a little warmth and crisp but still bendable.


Once your lavash is toasted, add your chickpeas in a line, fresh cilantro, your soaked cabbage, a nice line of your chipotle mayo and your pico de gallo mixture.


Eat and ENJOY!


YAY Plants.











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