Name: Air Fryer Chickpea Tacos
Prep time: 10 s
Cook time: 20 min
Total time: 10 min
Yield: 4
Cuisine: Cholesterol, Sports nutrition, Weight loss, Fibre-rich, Vegetarian
Ingredients: Vegetables; Beans and pulses; Sauce 1 lime 85 ml (⅓ cup) of 0% m.f. natural Greek yogurt 1 clove of garlic; finely chopped Pepper and salt; to taste Tacos 1 L (4 cups) of cauliflower in small florets 1 can of 540 ml chickpeas; rinsed and drained 7.5 ml (½ tbsp) of smoked paprika 7.5 ml (½ tbsp) of chili powder 2.5 ml (½ tsp) of garlic powder 2.5 ml (½ tsp) of onion powder 15 ml (1 tbsp) of olive oil 4 large whole grain tortillas (or 8 small ones) Toppings 500 ml (2 cups) of shredded red cabbage 500 ml (2 cups) of grated mozzarella cheese with less than 20% m.f. (about 120g - 4oz) 60 ml (¼ cup) of chopped cilantro

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Craving a taco meal that aligns with your health goals? Here's the recipe you need! With less than 500 kcal per serving, these vegetarian tacos are not only light and high in protein to support weight loss: they also contain 12g of dietary fiber, covering 50% of your daily needs, to support your digestion and reduce cholesterol. A delicious and responsible choice to delight your taste buds.

Enjoy your meal!

Preparation 10 min

Cooking 20 min

Portion 4

Nutrition Facts (per serving)

Calories

500

Fat

Carbohydrates

Fibre

Protein

Sodium

110

Ingredients

Sauce

1 lime
85 ml (⅓ cup) of 0% m.f. natural Greek yogurt
1 clove of garlic, finely chopped
Pepper and salt, to taste

Tacos

1 L (4 cups) of cauliflower in small florets
1 can of 540 ml chickpeas, rinsed and drained
7.5 ml (½ tbsp) of smoked paprika
7.5 ml (½ tbsp) of chili powder
2.5 ml (½ tsp) of garlic powder
2.5 ml (½ tsp) of onion powder
15 ml (1 tbsp) of olive oil
4 large whole grain tortillas (or 8 small ones)

Toppings

500 ml (2 cups) of shredded red cabbage
500 ml (2 cups) of grated mozzarella cheese with less than 20% m.f. (about 120g - 4oz)
60 ml (¼ cup) of chopped cilantro

Preparation

In a small bowl, zest and juice half of the lime. Reserve the other half of the lime.
Mix the rest of the sauce ingredients. Reserve in the refrigerator.
In a large bowl, mix the cauliflower, chickpeas, spices, and oil.
Place the mixture in the basket of the hot air fryer and cook for 15 to 20 minutes, shaking the basket halfway through for even cooking.
Top each tortilla with red cabbage, followed by the chickpea and cauliflower mixture. Add the sauce, grated cheese, and cilantro.
Cut the remaining half lime into wedges and serve with the tacos.

To obtain "hard taco shells":

Preheat your oven to 400°F (200°C).
Place a standard muffin pan upside down to use the back of the mold, then insert the tortillas into the spaces between the cups of the mold, folding them to form a taco shell shape.
Bake for 8 to 10 minutes or until golden and crispy.
Remove the shells and let cool on a rack.