Chickpea and Avocado Tacos with Lime Crema

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A protein-packed vegan taco bursting with flavor from smashed chickpeas, creamy avocado, and a zesty lime crema, ready in 20 minutes. This Mexican-inspired vegan recipe, ready in about 20 minutes, pairs chickpeas, Greek yogurt, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (15 oz) cans, drained and rinsed chickpeas
• 1/2 cup (or vegan substitute) Greek yogurt
• 1, juiced lime
• 1/4 cup, chopped fresh cilantro
• 1, sliced avocado
• 1/4, finely diced red onion
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 8 small corn tortillas
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, mash 2 (15 oz) cans chickpeas (drained and rinsed) with a fork until mostly smooth but slightly chunky.
2. Step 2: Add 1/2 cup Greek yogurt, 1 lime (juiced), 1/4 cup fresh cilantro (chopped), 1/2 tsp cumin, 1/4 tsp smoked paprika, and salt to taste, stirring until well combined.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 8 small corn tortillas and cook for 1-2 minutes per side until warm and slightly crispy.
4. Step 4: Divide chickpea mixture evenly among warmed tortillas, top with 1 avocado (sliced), 1/4 red onion (finely diced), and additional cilantro.