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Buffalo Chickpea Soft Tacos with Avocado Sour Cream


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for the filling

  • 1 can chickpeas (15 oz.), rinsed
  • 1/4 cup sriracha
  • 1 TB Earth Balance
  • small onion, chopped
  • 1 TB toasted sesame oil
  • 1 TB minced garlic
  • 1/2 cup vegetable broth

for the avocado sour cream

  • 1 ripe avocado
  • 1/4 cup Tofutti sour cream
  • 1 TB rice vinegar
  • salt, to taste

for serving

  • torillas
  • flat leaf parsley, chopped
  • spring onions, chopped
  • thai chilis, chopped (optional)


  1. Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.

To make the avocado sour cream

  1. Mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.

When ready to serve

  1. Place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn’t touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.
  2. Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.
  • Cook Time: 20 minutes