Chickpea Tinga Tacos

Chickpea Tinga Tacos

with Monterey Jack Cheese, Poblano Pepper, and Lime Crema

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Rated 3.2 / 4out of 406 ratings
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Our chefs took a traditional meat-based taco recipe and turned it into something that’s completely veg-friendly and just as satisfying. It uses chickpeas as the main protein, and they become all the more hearty when simmered in a warmly spiced tomato sauce. They’re joined by add-ins and toppings like poblano pepper, pickled shallot, and Monterey Jack cheese, making them a winner on Meatless Monday or any other night of the week.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 unit


1 unit


1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit


1 unit


5 teaspoon

White Wine Vinegar

2 tablespoon

Southwest Spice Blend

2 tablespoon

Tomato Paste

4 tablespoon

Sour Cream


6 unit

Flour Tortillas


½ cup

Monterey Jack Cheese


Not included in your delivery

1 teaspoon


4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber18 g
Protein27 g
Cholesterol35 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Drain and rinse chickpeas. Halve and peel shallot. Finely chop one half; very thinly slice other half from root to stem end. Core, seed, and finely chop poblano. Core and dice tomato. Halve lime; cut one half into wedges. Thinly slice jalapeño, removing ribs and seeds first if you prefer less heat.

Pickle Shallot
Pickle Shallot

Add sliced shallot, vinegar, 1 tsp sugar, ½ tsp salt, and 1 TBSP water to a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally

Cook Chickpeas
Cook Chickpeas

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chickpeas dry with a paper towel. Season with salt, pepper, and half the Southwest spice. Add to pan and cook, tossing occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to another medium bowl and set aside.

Make Sauce
Make Sauce

Heat another large drizzle of olive oil in same pan over mediumhigh heat. Add chopped shallot and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Return chickpeas to pan and stir in remaining Southwest spice, 2 TBSP tomato paste (we sent more), and ¼ cup water. Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes.

Make Crema and Warm Tortillas
Make Crema and Warm Tortillas

Stir together sour cream and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in a splash or two of water, or enough to give mixture a drizzling consistency. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Assemble and Serve
Assemble and Serve

Divide chickpea mixture between tortillas. Top with tomato, cheese, pickled shallot (to taste), and crema. Garnish with jalapeño if desired. Serve with lime wedges on the side for squeezing over.