Asian-Inspired Sesame Guacamole

Asian-Inspired Sesame Guacamole | coffeeandquinoa.com

My brain is exploding with Asian flavors recently, in case you haven’t noticed. Tofu and sesame and ginger, oh my!

Well, no tofu in this one. That was Monday. Today we mostly have a whole lotta avocados!

Asian-Inspired Sesame Guacamole | coffeeandquinoa.com

This recipe was actually inspired by the Asian slaw stuffed avocados I posted last week. Between taking pictures, I was pouring leftover liquid from the slaw over the bits of avocado I’d scooped out when it hit me – ASIAN GUACAMOLE. I googled it immediately and while I wasn’t the first one to think of it, that’s practically impossible anyway. I was just looking for validation that this idea that had come out of my brain wasn’t going to be disgusting. Usually, if I google a recipe idea and get no results, it means 100,000 bloggers have tried it before me and decided it wasn’t worth posting about.

That is definitely not the case here. And while I’m not the first one in the history of mankind to make an Asian guacamole recipe, I bet your friends will be pretty impressed with your creativity when you show up at a party with this.

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Edamame Guacamole (Guacamame)

Edamame Guacamole (Guacamame)

Not gonna lie, after Monday’s events in Boston, it still doesn’t feel right to post a recipe.

Boston is my hometown, and most of my friends and family are there. Nate has run Boston several times and has lots of friends in the Boston running community. Marathon Monday is one of my favorite days of the year in Boston, and I was seriously bumming on Monday morning not to be there… and then I was quickly very happy that Nate didn’t run this year and that we were thousands of miles away.

All our friends and family in Boston are safe, thank goodness. But I’m very sad for those who were injured and killed, their families, and the Boston community. And I can’t just carry on with a guacamole recipe without mentioning how sad and shaken up I’ve felt. So, love to everyone from home – glad you are safe!

Now that I’m thoroughly depressed, let’s talk about food.

Edamame Guacamole (Guacamame)

Guacamole is always a crowd-pleaser, especially when the crowd includes those of us who can eat enough guacamole for the rest of the crowd. And this guacamole is extra-special because it has two secret ingredients. Of course, I’m not good at keeping secrets, and I already gave away one of them in the title of this post.

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Taco Tuesday: Chickpea Tacos with Guacamole

Chickpea Tacos with Guacamole | coffeeandquinoa.com

You know I had to post this on a Tuesday.

Who doesn’t remember Taco Tuesdays from their childhood or, in my case, their college dining hall? Everyone likes tacos, and in college, you could count on that taco bar every Tuesday for lunch. Like clockwork.

So it’s kind of a dilemma when you stop eating meat and dairy and all of a sudden… those ground beef tacos you’ve been eating for years are no longer an option, never mind the cheese and sour cream you used to top them with.

Chickpea Tacos with Guacamole | coffeeandquinoa.com

Grilled veggie tacos are a good option, and I’ll definitely do a post about those when summer vegetables are in season. But what about when you’re in the mood for a gold, old-fashioned, Old El Paso-style taco night? Diced tomatoes and shredded lettuce are just not gonna cut it.

After much experimentation, I discovered that chickpeas are the ideal substitute for beef or chicken when you want to use the same spices and toppings. And they’re still loaded with protein! Even though I’m eating (some) meat again now, I’m sticking with the chickpea tacos. They’re just too good to change!

Chickpea Tacos with Guacamole | coffeeandquinoa.com

These are super easy to make if you’re hosting a taco night and also doing beef or chicken tacos. You make these exactly as you would make the beef or chicken ones, only they don’t take as long. So no extra work for you, and everyone’s happy!

Chickpea Tacos with Guacamole | coffeeandquinoa.com

I do have some words of wisdom for you in regard to these guys, especially if you usually make your tacos with meat:

- When sauteing the chickpeas, you are only trying to heat them through and evaporate some of the liquid from the spice mix. You actually want to avoid getting any color on them, because they get quite dry. So just get ‘em hot and they’re done.

- Top them with something creamy, like guacamole or sour cream. The added moisture works well, and it has the added bonus of keeping the chickpeas in place. Chickpeas are rolly polly little suckers, and they will exit your taco in a hurry. Mash some guacamole down on top of them – problem solved.

I wish all problems could be solved like that.

Chickpea Tacos with Guacamole | coffeeandquinoa.com

 

5.0 from 4 reviews
Taco Tuesday: Chickpea Tacos with Guacamole
 
Hands-on time
Cook time
Total time
 
This vegan taco recipe pleases both meat- and veg-eaters alike. Chickpeas make the ideal substitute for beef or chicken, and use the same taco seasoning.
Author:
Yields: 6 medium-sized tacos
Ingredients
For the tacos:
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 red onion, minced
  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix):
  • 1/2 Tbsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1/4 cup water
For serving:
  • 6 hard taco shells or medium-sized tortillas
  • 1/2 recipe Simple Guacamole
  • chopped cilantro
  • lime wedges
Instructions
  1. First, prepare the guacamole according to these instructions.
  2. In a small bowl, combine all taco seasoning ingredients, including water. The tacos come together quickly, so it's best to have this taken care of first!
  3. In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, 3-4 minutes.
  4. Pour in chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
  5. Serve alongside taco shells, guacamole, cilantro and lime wedges.
  6. Devour!
Notes
Taco seasoning adapted from Budget Bytes.

 

Chickpea Tacos with Guacamole | coffeeandquinoa.com

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