I love tacos. I also love thinking of new ways to make tacos and these ones will not disappoint. Crispy potatoes and chickpeas, with a mango salsa and a spicy cashew sour cream.
I realize the seasons are changing and for some people mangoes are not readily available anymore, myself included 😦 So instead of a mango salsa you could do a strawberry salsa, pear salsa or maybe even an orange salsa. You could of course just do regular salsa but that little bit of sweetness is just so amazing.
IF YOU WANT TO SEE THIS RECIPE VIDEO CLICK HERE
Also, if you don’t want to use oil to make the potatoes and chickpeas crispy, you can just cook them in the oven.
5 oz potatoes
1/2 can chickpeas
1 tsp taco seasoning
1/2 tsp nutritional yeast
1 tsp garlic powder
1 tbsp olive oil
1 mango cubed
1/2 red onion chopped
1/2 jalapeno chopped
1 tbsp lime juice
SPICY CASHEW SOUR CREAM
1/2 cup cashews
1 tsp apple cider vinegar
1/2 tsp cayenne pepper
1-2 tsp water
1 tsp garlic powder
1 tsp lemon juice
Red bell pepper
Tortillas [I use a medium size, not for fajitas and not the giant ones]
In a pot boil cashews for 15-20 minutes to soften. Next chop up potatoes into bite size pieces. I prefer them smaller, they cook a little faster and it’s easier to eat them. Rinse and drain chickpeas. In a pan heat up 1 tbsp of olive oil on a low to medium low heat. While that heats up put potatoes and chickpeas into a bowl and add in spices for the taco filling. Toss to coat well and then place in your pan. These will cook for about 30 minutes, until the potatoes are crispy on the outside and soft on the inside. To make the salsa simply chop up all the ingredients, add the lime juice and toss. The longer it sits there the more flavor it will soak up. Now the cashews should be softened, you can drain those and put them into a blender with the other ingredients. You want to add as little liquid as possible start with 1 tsp of water and add more if necessary but this should be thick. It is easiest to make this in a high speed blender BUT if you soak the cashews overnight it will be easier on a regular blender. Once the potatoes and chickpeas are done assemble the tacos! I like to add lettuce and red pepper to the bottom, then the taco filling, then some salsa, the sour cream and top with a few avocados if you’d like!
This will make 6-7 tacos depending on how much filling you put in.
This version was made a with a peach salsa and some cucumbers on top instead of the mango salsa and avocado.
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