Smoky BBQ Street Tacos with Crispy Chickpea Crumble

Ingredients

• 8 small corn tortillas
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup BBQ sauce (store
• bought or homemade)
• 2 cups shredded chicken or pork (cooked and seasoned)
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Optional: hot sauce or salsa for serving

Instructions

1. Preheat a grill or stovetop griddle to medium high heat. In a small bowl, mix the smoked paprika, cumin, salt, and pepper. Pat dry the chickpeas and toss them in olive oil and the spice mixture until evenly coated.
2. Grill or cook the tortillas on the griddle for 30 seconds per side or until warm and slightly charred. Keep warm while preparing the filling.
3. In a large skillet over medium heat, add the BBQ sauce and cooked shredded chicken or pork, stirring to combine and heating through.
4. In another pan, cook the spiced chickpeas for 5 7 minutes, stirring occasionally until crispy and golden brown. Remove from heat.

Chef’s Insight

The secret to these Smoky BBQ Street Tacos is in the balance of flavors - smoky, savory, tangy, and spicy. The combination of grilled tortillas, crispy chickpeas, and juicy shredded meat creates a harmonious symphony of textures and tastes that transport you straight to the heart of a lively street food market.

Notes

For an alternative preparation, try using vegetables like grilled portobello mushrooms or marinated tofu in place of the shredded chicken or pork. If you don't have a grill or griddle, you can use a stovetop grill pan or oven-safe skillet to achieve a similar effect.