Details
12 tacos
30 minutes
20 minutes
145.7 kCal / taco
Namaskar everyone. Tacos are a vibrant Mexican dish known for their versatility and vibrant flavors. But what happens when you blend traditional taco elements with the rich, aromatic spices of India? This question inspired me to create my own version: Indo-Mex Tacos—a delightful budget-friendly and healthy fusion that tantalizes the taste buds while offering a nutritious twist!
Imagine biting into a soft or hard tortilla filled with sprouted chickpeas, fresh vegetables, and a symphony of Indian spices. These tacos are not just a meal; they’re a celebration of flavors that are wholesome, satisfying, and incredibly easy to prepare. Whether you’re looking for a hearty breakfast, a light lunch, or a fun dinner option, these tacos fit the bill perfectly.
The Budget-Friendly Health Benefits
One of the standout features of Indo-Mex Tacos is their healthiness. By incorporating sprouted chickpeas, you significantly boost the nutritional value of your meal. Sprouting increases their vitamin and antioxidant levels, making every bite not just delicious, but also nourishing. Packed with protein and fiber, these tacos will keep you feeling full without the heaviness, making them an ideal and healthy choice for any time of day.
A Family-Friendly Dish
With their mild spice level, Indo-Mex Tacos are a favorite among all age groups, especially kids and young adults. The combination of textures and flavors keeps everyone engaged, turning mealtime into a delightful experience. Plus, with minimal spice, you can easily adjust the heat to cater to younger palates.
Simple Ingredients, Big Flavor
What makes these tacos even more appealing is their simplicity. You don’t need a long list of ingredients to create a stunning dish. A handful of fresh vegetables, some spices, and sprouted chickpeas are all you need to whip up this budget-friendly recipe. It’s a perfect example of how delicious food can be made with minimal effort.
Perfect for Gatherings
If you’re looking for a dish that will wow your friends at the next potluck or gathering, look no further. Indo-Mex Tacos are not only easy to prepare but also visually appealing. I once brought these tacos to a potluck, and the response was overwhelming. People loved them and were eager for the recipe—an endorsement that speaks volumes about their deliciousness!
Loaded with fresh veggies, these tacos are ideal for lunch or dinner, and their mild spice level makes them a hit with all age groups, especially kids and young adults. Simple to prepare and budget-friendly, they’re an excellent choice for gatherings and potlucks. I once brought them to a potluck, and the overwhelming response inspired me to share this recipe with my friends. Enjoy this blissful and healthy creation, or as we say in Marathi, sukha-cha-ghaas!
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Ingredients
1 cup chick peas
2 large avocados
1 diced capsicum
1-2 large carrots (julienned)
3/4 cup chopped onion
3/4 cup tamarind-date chutney
1/2 cup fresh cilantro finely chopped
1.5 tsp salt
1.5 tsp red chilli powder
1/4 cup shev
12 hard taco shells
Directions
- Soak 1 cup raw chickpeas overnight, in water.
- After soaking overnight strain and keep chickpeas aside for 10-15 minutes till water is completely drained and chickpeas are sort of dry. For sprouting process you need to remove excess water from the chickpeas hence keeping it aside for 10-15 minutes before further steps.
- Put the dried chickpeas in thick paper napkin (kitchen paper napkin) and make a bundle.
- Wrap this bundle further with a thick and clean kitchen napkin.
- Next put this bundle in a warm place to sprout for 1 ½ day. This is how my mother use to sprout the lentils. A simple and traditional process to increase the nutrients in the lentils.
Note – sprouting of chickpeas is optional. This dish can also be made without sprouting. Just soak raw chickpeas overnight and pressure cook till 8 whistles in traditional cooker on medium flame and 20 minutes in Instant pot. - Once the chickpeas have sprouted wash them thoroughly and strain.
- Next add fresh water and pressure cook. In traditional pressure cooker cook till 8 whistles and in instant pot for 25 minutes.
- After cooking strain the chickpeas and keep it aside for 30 minutes more to cool down
- Next put the chickpeas in a large bowl and smash them.
- Next add tamarind-date chutney, red chilli powder, salt, chopped onion and fresh coriander. Mix well and keep aside for further steps.
Note – I have used homemade tamarind chutney for this recipe but for those who don’t have homemade chutney and are living outside India you can get this chutney from Indian store. Please note to avoid the tamarind chutney which contains cinnamon as it won’t taste good in this recipe.
- Now add pealed avocados and smash them as well.
Note : you can add avocados either after the chickpeas are smashed or at this step.
- Next take hard taco shells and fill them with chickpea mix. Hard shell tacos taste much better with this recipe than tortillas.
- Next sprinkle carrots and capsicum and finish it off with shev on top. And your Indo-Mex tacos are ready to enjoy.
Indo-Mex Tacos – A healthy fusion of two cultures
1
taco20
minutes20
minutes145.7
kcalIndulge in the vibrant flavors of Indo-Mex Tacos, a combination of Indian and Mexican cuisines. Enjoy the wholesome and satisfying fusion.
Ingredients
1 cup 1 chick peas
2 large 2 avacados
3/4 cup 3/4 tamarind-date chutney
1.5 tsp 1.5 salt
1.5 tsp 1.5 red chilli powder
3/4 cup 3/4 chopped onions
1-2 1-2 large julienne carrots
1 1 medium sized diced capsicum
1/2 cup 1/2 fresh chopped coriander
1/4 cup 1/4 cup shev
12 12 hard taco shells
Directions
- Soak 1 cup raw chickpeas overnight, in water.
- After soaking overnight strain and keep chickpeas aside for 10-15 minutes till water is completely drained & chickpeas are sort of dry. For sprouting process you need to remove excess water from the chickpeas hence keeping it aside for 10-15 minutes before further steps.
- Put the dried chickpeas in thick paper napkin (kitchen paper napkin) & make a bundle.
- Wrap this bundle further with a thick and clean kitchen napkin.
- Next put this bundle in a warm place to sprout for 1 ½ day. This is how my mother use to sprout the lentils. A simple & traditional process to increase the nutrients in the lentils.
Note – sprouting of chickpeas is optional. This dish can also be made without sprouting. Just soak raw chickpeas overnight and pressure cook till 8 whistles in traditional cooker on medium flame and 25 minutes in Instant pot. - Once the chickpeas have sprouted wash them thoroughly and strain.
- Next add fresh water and pressure cook. In traditional pressure cooker cook till 8 whistles and in instant pot for 25 minutes.
- After cooking strain the chickpeas and keep it aside for 30 minutes more to cool down
- Next put the chickpeas in a large bowl and smash them.
- Next add tamarind-date chutney, red chilli powder, salt, chopped onion & fresh coriander. Mix well and keep aside for further steps.
Note – I have used homemade tamarind chutney for this recipe but for those who don’t have homemade chutney and are living outside India you can get this chutney from Indian store. Please note to avoid the tamarind chutney which contains cinnamon as it won’t taste good in this recipe. - Now add pealed avocados and smash them as well.
- Next take hard taco shells and fill them with chickpea mix. Hard shell tacos taste much better with this recipe than tortillas.
- Next sprinkle carrots and capsicum and finish it off with shev on top. And your Indo-Mex tacos are ready to enjoy.
Recipe Video
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