Quick and easy chipotle chickpea tacos are crunchy, spicy and on your table in less than thirty minutes. Using canned chickpeas saves a ton of time and yields a delicious result. They are crisped in a cast iron skillet and served with pickled onions, creamy avocado, and a little squeeze of lime. This recipe is vegan, but you could also add cotija cheese if you are able to eat dairy. Make the pickled onions ahead of time or just use raw red onion if youre still looking for crunch and color but dont have the pickled onions on hand. You can easily change up the seasonings in this dish to suit your liking. Try adding a chopped chipotle pepper in adobo sauce, fresh minced garlic, cumin, or regular chili powder. The secret is to get the chickpeas crisp first and then add the seasonings and any saucy elements. The chickpeas can be stored in the refrigerator and reheated, however, it will be hard to regain their original crispy texture and they are best eaten right away.
