---
title: Chickpea Tinga Tacos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Calorie Smart
  - Spicy
rating: 0
rating_count: 0
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 820
  protein: 25
  fat: 44
  saturated fat: 14
  carbohydrates: 88
  sugar: 18
  fiber: 13
  cholesterol: 45
  sodium: 1450
  potassium: 680
  calcium: 330
  iron: 5.6
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/monterey-jack-un-fried-chicken.avif"
---
Wash and dry all produce. Halve, peel, and very thinly slice @shallot{1}(thinly sliced). Drain and rinse @chickpeas{2%unit}. Core, deseed, and finely chop @long green pepper{1}(chopped). Quarter @lime{1}. Dice @tomato{1}.

In a #medium bowl{}, combine @white wine vinegar{1%tsp}, half the shallot, @sugar{2%tsp}, a pinch of @salt{1%tsp}, and 1 TBSP water until sugar and salt are mostly dissolved. Set aside to pickle.

Pat chickpeas dry with @paper towels{}; season with half the @southwest spice blend{1%tbsp}, salt, and @black pepper{1%tsp}. Heat a large drizzle of @olive oil{8%tsp} in a #large pan{} over medium-high heat. Add chickpeas and cook until lightly browned, ~{5%minutes}. Transfer to a second bowl.

Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm ~{30%seconds}. In a #small bowl{}, combine @sour cream{2%tbsp} and a squeeze of lime juice. Stir in water until drizzling consistency.

Divide tortillas between plates. Fill with chickpea filling, tomato, @Monterey Jack cheese{½%cup}, crema, and pickled shallot. Serve with lime wedges.