Homemade tacos with toasted chickpeas and mango salsa

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the corn tortillas

  • 300g/10½oz fine cornmeal flour or self-raising flour
  • pinch salt
  • 2 tbsp olive oil

For the toasted chickpeas

  • 200g tin chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 4 purple broccoli heads, cut into small pieces
  • 4 asparagus spears, cut into small pieces
  • 1 garlic clove, finely chopped
  • 1 small dried chilli, finely chopped
  • ½ tsp sweet smoked paprika
  • salt and freshly ground black pepper

For the guacamole

  • 1 ripe avocado, stoned and chopped
  • 1 garlic clove, chopped
  • 1 tbsp chopped fresh coriander
  • 2 limes, juice only

For the mango salsa

  • 1 ripe mango, peeled and cubed
  • 1 green chilli, seeds removed and finely chopped
  • 1 sliver of scotch bonnet chilli, seeds removed and finely chopped
  • 1 tsp mirin
  • ½ shallot, peeled and finely chopped
  • ½ orange, juice only
  • salt and freshly ground black pepper
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