---
title: "Chickpea Tinga Tacos"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572"
prep time: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - "Calorie Smart"
  - Spicy
rating: 4.5
rating_count: 4500
review_highlights:
  - theme: Flavor
    text: "Many loved the sweet-and-spicy balance, though some found it too sweet."
  - theme: Ease
    text: "Most found it quick and easy, though noodles can stick if cooked too early."
nutrition:
  calories: 820
  protein: 25
  fat: 44
  saturated fat: 14
  carbohydrates: 88
  sugar: 18
  fiber: 13
  cholesterol: 45
  sodium: 1450
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Pork/sweet-spicy-pork-noodle-stir-fry.avif"
---
Wash and dry all produce. Halve, peel, and very thinly slice shallot. Drain and rinse chickpeas. Core, seed, and finely chop poblano. Quarter lime. Dice tomato.

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, while you prepare the rest of the meal.

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{8%tsp} in a #large pan{} over medium-high heat. Add chickpeas and cook, stirring, until lightly browned, ~{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 it reaches a drizzling consistency.

Divide tortillas between plates. Fill with chickpea filling, tomato, @Monterey Jack cheese{1/2%cup}, crema, and as much pickled shallot as you like. Serve with lime wedges on the side.