These tacos are simply amazing. They are not only colorful and delicious but also come together in a few minutes.
Have I ever mentioned that tacos are my favorite way of using up any leftovers from the fridge? You can any ingredients if you don’t have the mentioned ones hand. No radishes? Simply use carrots, microgreens or any other crunchy veggies. No chickpeas? Use beans of any kind: red, black, white – you name it. See where I am going with this?
These tacos are a fusion of Mexican, Indian and Austrian flavors: I top small wheat/corn tortillas with green hummus, fresh baby spinach leaves, cabbage slices and radishes.
Veggies for tacos.
The Indian element, the curried chickpeas, are ready within 2 minutes if you are using canned chickpeas, as I do and recommend. Last but not least: A very simple Austrian-style salsa, made of plain yogurt, pumpkin seed oil (yaaaay!) and a pinch of salt.
If you don’t have pumpkin seed oil on hand, which I get because it’s a very Austrian thing, simply omit the pumpkin seed salsa. You will miss out on an extremely addictive salsa, but hey, not every supermarket is selling it. And you still have a lime wedge to drizzle some lime juice on top. Yum!
Tacos with curried chickpeas, spinach, cabbage and radishes. Upper left corner: Pumpkin seed oil salsa, upper right corner: green hummus.
Step-by-step recipe for spring tacos
Spinach humus.
For the green salsa: This is basically a spinach hummus. Blend spinach leaves with as little water as possible (try 1 tablespoon). If this is too little to get your blender going, add 1 or 2 tablespoons of hummus. Mix until smooth, then add the rest of the hummus and blend until everything is combined well.
Quick curried chickpeas.
Quick curried chickpeas: Add chickpeas, curry powder, and salt to a pan with little oil and heat over medium heat for 1-2 minutes, stirring constantly. If chickpeas get dry, add 1 or 2 tablespoons water. For reheating, proceed likewise.
Pumpkin seed oil salsa.
Pumpkin seed oil salsa: In a small bowl or mug, mix yoghurt, pumpkin seed oil, and salt until well combined.
Warm tortillas.
Heat tortillas in a skillet without oil. For heating many tortillas at once, wrap all of them in tin foil and put them in a 350°F (175°C) oven until warm, about 10-15 minutes.
Assemble tacos. Corn tortillas with some green hummus and fresh spinach.
Assemble tacos: Spread some spinach hummus onto each tortilla. Top with fresh spinach, curried chickpeas, red cabbage slices, and radishes.
Spring tacos.
Drizzle with pumpkin seed salsa. Sprinkle with lime juice if you like. Enjoy!
These tacos are a fusion of Mexican, Indian and Austrian flavors: I top small wheat tortillas with green hummus, fresh baby spinach leaves, cabbage slices and radishes. The Indian element, the curried chickpeas, are ready within 2 minutes if you are using canned chickpeas, as I do and recommend. Last but not least: A very simple Austrian-style salsa, made of plain yogurt, pumpkin seed oil and a pinch of salt. If you don’t have pumpkin seed oil on hand, which I get because it’s a very Austrian thing, simply omit the pumpkin seed salsa.
Recipe: Ursula | lilvienna.com
Ingredients
- 6 small wheat or corn tortillas (6-inch/15cm)
- Baby spinach, rinsed
- Red cabbage, sliced into fine stripes
- Radishes, sliced into (semi-) circles
- To serve: lime, quartered
- 1/2 cup (120 ml) hummus (homemade or store-bought)
- 1/4 cup (60 ml) tightly packed baby spinach leaves
- 4 tablespoons (60 g) plain yogurt of your choice
- 2 teaspoons pumpkin seed oil
- Salt to taste
- 15-oz can (400 g) chickpeas, drained and rinsed
- 2 teaspoons mild yellow curry powder of your choice (I use Trader Joe’s)
- Salt to taste
- 1 tablespoon oil
- If needed: 1-2 tablespoons water
Instructions
- Blend spinach leaves with hummus until smooth and blended well.
- Add chickpeas, curry powder, and salt to a pan with 1 tablespoon oil and heat over medium heat for 1-2 minutes, stirring constantly. If chickpeas get dry, add 1 or 2 tablespoons water. For reheating, proceed likewise.
- In a small bowl or mug, mix yoghurt, pumpkin seed oil, and salt until well combined.
- Heat tortillas in a skillet without oil. For heating many tortillas at once, wrap all of them in tin foil and put them in a 350°F (175°C) oven until warm, about 10-15 minutes.
- Assemble the tacos: Spread some spinach hummus onto each tortilla. Top with fresh spinach leaves, curried chickpeas, red cabbage slices, and radishes. Drizzle with pumpkin seed salsa. Sprinkle with lime juice if you like. Enjoy!
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