Taco de Calabacita

Taco de Calabacita is a vibrant and flavorful Mexican burger made with grilled zucchini and chickpeas, offering a delightful plant-based alternative. This dish is not only dairy-free but also packed with fresh ingredients and spices that create a satisfying and healthy meal.

Ingredients

• Zucchini - 200 grams, grated
• Canned chickpeas - 1 cup, drained and rinsed
• Red onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Cornmeal - 1/2 cup
• Ground cumin - 1 teaspoon
• Smoked paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Corn tortillas - 4
• Avocado - 1, sliced
• Lime - 1, cut into wedges

Steps

1. In a mixing bowl, combine the grated zucchini, chickpeas, red onion, garlic, cilantro, cornmeal, cumin, smoked paprika, salt, and black pepper.
2. Mash the mixture with a fork or potato masher until well combined but still chunky.
3. Form the mixture into 4 patties.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown and crispy.
5. While the patties are cooking, warm the corn tortillas in a separate skillet for about 30 seconds on each side.
6. Once the patties are cooked, assemble the tacos by placing a patty on each tortilla, topping with sliced avocado, and squeezing fresh lime juice over the top.
7. Serve the tacos warm with additional lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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