Elevate Taco Tuesday with these Crispy Air-Fryer Chickpea Tacos, finished with a luxuriously smooth Avocado Crema. As a nutrition-savvy American food creator, I combine Experience, Expertise, Authoritativeness, and Trustworthiness in every recipe detail.
Ingredients
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
Salt and pepper to taste
8 small corn tortillas
1 ripe avocado
¼ cup plain Greek yogurt
Juice of ½ lime
1 clove garlic
Fresh cilantro leaves
Cooking Steps
Preheat Air Fryer: Set to 375°F (190°C).
Season Chickpeas: In a bowl, toss chickpeas with oil, chili powder, cumin, paprika, salt, and pepper.
Air-Fry to Crispy: Spread chickpeas in single layer; air-fry 12–15 minutes, shaking basket halfway, until crisp.
Make Avocado Crema: In a blender, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and light.
Warm Tortillas: Heat tortillas over an open flame or in a dry skillet 15 seconds per side to add slight char.
Assemble Tacos: Divide crispy chickpeas among tortillas, drizzle with avocado crema, and top with cilantro.
Why Readers Love It:
Plant-Powered: High-protein, fiber-rich chickpeas replace meat without sacrificing texture.
Quick & Clean: Air-fryer cuts oil by 70% versus pan-frying, yet yields irresistible crunch.
Eye-Catching: The vibrant green crema against golden chickpeas makes for share-worthy photos—and click-worthy content.