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Homemade tacos with toasted chickpeas and mango salsa

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the corn tortillas

  • 300g/10½oz fine cornmeal flour or self-raising flour
  • pinch salt
  • 2 tbsp olive oil

For the toasted chickpeas

  • 200g tin chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 4 purple broccoli heads, cut into small pieces
  • 4 asparagus spears, cut into small pieces
  • 1 garlic clove, finely chopped
  • 1 small dried chilli, finely chopped
  • ½ tsp sweet smoked paprika
  • salt and freshly ground black pepper

For the guacamole

  • 1 ripe avocado, stoned and chopped
  • 1 garlic clove, chopped
  • 1 tbsp chopped fresh coriander
  • 2 limes, juice only

For the mango salsa

  • 1 ripe mango, peeled and cubed
  • 1 green chilli, seeds removed and finely chopped
  • 1 sliver of scotch bonnet chilli, seeds removed and finely chopped
  • 1 tsp mirin
  • ½ shallot, peeled and finely chopped
  • ½ orange, juice only
  • salt and freshly ground black pepper

Method

  1. For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven.

  2. For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper.

  3. Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper.

  4. For the guacamole, place all of the ingredients in a pestle and mortar and crush the mixture together until smooth.

  5. For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper.

  6. To serve, spread some guacamole over a warm tortilla, spoon on the toasted chickpea mixture and finish with the mango salsa.

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