Smoky Chickpea Tacos with Poblano and Lime Crema

These vegetarian tacos prove that plant-based meals can be just as bold and satisfying as their meaty counterparts. Chickpeas are pan-fried until lightly crisped, then simmered in a smoky tomato sauce with poblano pepper and a warm spice blend. The result is a hearty, flavorful filling that stands up to any taco topping.

To balance the smoky heat, we add a quick-pickled shallot for brightness and a creamy lime crema for coolness. Pile everything into warm flour tortillas, top with fresh tomato and Monterey Jack cheese and you have a vibrant, weeknight-friendly dinner that’s ready in under 30 minutes.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain and rinse chickpeas. Halve and peel the shallot; finely chop one half and thinly slice the other half. Core, seed and finely chop the poblano. Core and dice the tomato. Halve the lime; cut one half into wedges. Thinly slice the jalapeño, removing ribs and seeds if you prefer less heat.
2. In a medium bowl, combine the sliced shallot, white wine vinegar, 1 teaspoon sugar, ½ teaspoon salt and 1 tablespoon water. Toss until the sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat the chickpeas dry with a paper towel. Season with salt, pepper and half the Southwest spice blend. Add to the pan and cook, tossing occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to another medium bowl and set aside.
4. Heat another large drizzle of olive oil in the same pan over medium-high heat. Add the chopped shallot and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Return the chickpeas to the pan and stir in the remaining Southwest spice blend, 2 tablespoons tomato paste and ¼ cup water. Cook, stirring, until the chickpeas are coated in a thick sauce, 2-3 minutes.
5. In a small bowl, stir together the sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in a splash or two of water until the mixture reaches a drizzling consistency. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the chickpea mixture among the tortillas. Top with diced tomato, Monterey Jack cheese, pickled shallot (to taste) and a drizzle of lime crema. Garnish with sliced jalapeño if desired. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe uses canned chickpeas. Be sure to drain and rinse them well, then pat dry for the best browning.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like cashew cream works well in place of sour cream for the lime crema.

How do I store leftovers?

Store the chickpea filling, pickled shallot and crema separately in airtight containers in the refrigerator for up to 3 days. Assemble tacos just before serving.