Spicy Salsa Verde Roasted Chickpea & Squash Tacos
with Cilantro Slaw
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
A classic Mexican condiment made with tomatillos and hot chilies, salsa verde is a simple way to infuse flavour into vegetarian filling. A crunchy cabbage slaw perked up with cilantro and lime provides contrast, while spicy sour cream cushions each tortilla.
We will send you:
- 150g Shredded cabbage
- 14g Cilantro
- 1 Lime
- 200g Diced butternut squash
- 90ml Salsa verde
- 398ml Chickpeas (canned)
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
22 g
Saturated Fat
4 g
Sodium
2050 mg
Total Carb
131 g
Sugars
15 g
Protein
31 g
Fibre
26 g
Preparation
Roast the chickpeas & squash
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas; pat dry.
- In a medium bowl, combine the chickpeas, squash, a drizzle of oil, ⅔ of the salsa verde, ¾ of the spices and S&P.
- Arrange on a lined sheet pan and roast, stirring halfway, 14 to 16 min., until the squash is tender and the chickpeas are beginning to brown.
Mise en place
- Meanwhile, chop the cilantro leaves and stems.
- Juice the lime.
Make the slaw
- In a second medium bowl, combine the cabbage, lime juice, cilantro, a drizzle of oil and S&P.
Make the spicy sour cream
- In a small bowl, combine the sour cream, remaining salsa verde and spices, and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spicy sour cream.
- Top with the chickpeas, squash and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
