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Air-Fried Spiced Eggplant & Chickpea Tacos with Avocado Lime Crema
Enjoy crispy air-fried spiced eggplant and chickpea tacos with avocado lime crema. A healthy, vegan delight packed with nutrients and flavor!
Step into a world of flavor with our Air-Fried Spiced Eggplant & Chickpea Tacos. This unique recipe combines the rich textures of eggplant and chickpeas air-fried to perfection, offering a nutrient-rich meal that's both satisfying and exciting. The spiced eggplant provides a hearty base, while the chickpeas add a delightful crunch, making this dish a must-try for those exploring plant-based meals.
The air fryer, known for its ability to create crispy textures with minimal oil, enhances the natural flavors of the ingredients, ensuring each bite is as healthy as it is delicious. Complemented by a creamy avocado lime crema, these tacos are not only vegan but also packed with vitamins, fiber, and healthy fats. Ideal for a quick weeknight dinner or a fun weekend gathering, these tacos will surely impress your taste buds and your guests.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
430 kcal
per serving
Cuisine
Mexican
Enjoy crispy air-fried spiced eggplant and chickpea tacos with avocado lime crema. A healthy, vegan delight packed with nutrients and flavor!
Ingredients
- • eggplant: 1 large, cut into 1-inch cubes
- • canned chickpeas: 1 can (15 ounces), drained and rinsed
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cayenne pepper: 1/4 teaspoon
- • salt: 1/2 teaspoon
- • corn tortillas: 8 small
- • avocado: 1 ripe, peeled and pitted
- • lime: 1, juiced
- • fresh cilantro: 1/4 cup, chopped
- • garlic powder: 1/2 teaspoon
- • water: 2-3 tablespoons
- • red cabbage: 1 cup, shredded
- • cherry tomatoes: 1/2 cup, halved
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, toss the eggplant cubes and chickpeas with olive oil, cumin, smoked paprika, cayenne pepper, and salt until evenly coated.
- 3 Arrange the spiced eggplant and chickpeas in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking halfway through, until they are crispy and golden brown.
- 4 While the eggplant and chickpeas are cooking, prepare the avocado lime crema. In a blender, combine the avocado, lime juice, cilantro, garlic powder, and water. Blend until smooth and creamy, adjusting the water for desired consistency.
- 5 Warm the corn tortillas in a pan over low heat or in the microwave for 15-20 seconds each.
- 6 To assemble the tacos, spread a spoonful of avocado lime crema on each tortilla. Top with a mix of air-fried eggplant and chickpeas, then add shredded cabbage and cherry tomatoes. Serve immediately.
Serving Suggestions
- • These vibrant tacos can be paired with a side of fresh salsa or guacamole for extra zest. A light green salad with a lemon vinaigrette complements the rich flavors of the tacos and adds a refreshing contrast. For a complete meal, consider serving these tacos with a chilled hibiscus iced tea or a sparkling water infused with lime and mint. This pairing will enhance the meal's freshness and balance the spiciness of the eggplant and chickpeas.
Storage Tips
Store any leftover eggplant and chickpea mixture in an airtight container in the refrigerator for up to 3 days. The avocado lime crema can be stored separately in a sealed container for 2 days, but it's best to consume promptly due to oxidation of the avocado. To reheat, place the eggplant and chickpeas back in the air fryer for a few minutes at 350°F (175°C) until warmed through and crispy. This will help maintain their texture and flavor.
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