---
title: "Chickpea Tinga Tacos"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572"
source_chef: "Michelle Doll Olson"
time required: "30 minutes"
difficulty: "medium"
allergens:
  - "Milk"
  - "Wheat"
  - "Soy"
tags:
  - "Calorie Smart"
  - "Spicy"
rating: 4.5
rating_count: 316
review_highlights:
  - theme: "Flavor"
    text: "Savory and delicious, this taco is a satisfying meal with a nice kick."
  - theme: "Suggestions"
    text: "Look for firm avocados and juicy limes, and add extra crema for a richer finish."
nutrition:
  calories: 820
  fat: 44
  saturated fat: 14
  carbohydrates: 88
  sugar: 18
  fiber: 13
  protein: 25
  cholesterol: 45
  sodium: 1450
  potassium: 680
  calcium: 330
  iron: 5.6
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/sun-dried-tomato-bacon-pasta-primavera.avif"
---

Wash and dry all produce. Halve, peel, and very thinly slice @shallot{1%unit}. Drain and rinse @chickpeas{2%unit}. Core, deseed, and finely chop @poblano pepper{1}(finely chopped). Quarter @lime{1}(quartered). Dice @tomato{1}(diced).

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

Pat chickpeas dry with @paper towels{}; season with half the @Southwest Spice Blend{1%tbsp}, salt, and pepper. Heat a large drizzle of @olive oil{} in a #large pan{} over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second bowl.

Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}. In a #small bowl{}, combine @sour cream{2%tbsp} and a squeeze of lime juice. Season with salt and pepper. Stir in @water{} 1 tsp at a time until mixture reaches a drizzling consistency.

Divide tortillas between plates. Fill with chickpea filling, tomato, @Monterey Jack cheese{½%cup}, crema, and as much pickled shallot as you like. Serve with lime wedges on the side.