Chili-Lime Chickpea Tacos with Corn and Avocado
In the UK: Chilli-Lime Chickpea Tacos with Sweetcorn and Avocado
- 20 mintotal time
- $2.41£1.86a serving
- 702664calories
- 2022 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp air-fried spiced chickpeas in soft tortillas with smashed avocado and a fresh corn and tomato salsa.
Ingredients
Serves 4.
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1½ cups frozen corn
- 2 tomatoes, finely diced
- ½ red onion, finely chopped
- ¼ bunch cilantro, chopped
- 2 limes
- 2 avocados
- 8 flour tortillas (8-inch)
- 2 tbsp olive oil
- 1 tsp chili powder (mild blend)
- 1 tsp ground cumin
- ½ tsp garlic powder
- salt, to taste
Contains: wheat (gluten). Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Pat the chickpeas as dry as you can with absorbent paper, then toss with the olive oil, chili powder, ground cumin, garlic powder and a pinch of salt.
- Spread the chickpeas in an even layer in the basket and air-fry for 12–14 minutes, shaking the basket every 4 minutes, until crisp outside and tender inside.
- Meanwhile, put the corn in a microwave-safe bowl with 1 tablespoon of water, cover and microwave for 3 minutes, stirring halfway, until steaming hot. Drain and mix with the tomato, red onion, half the cilantro, the juice of 1 lime and a pinch of salt.
- Mash the avocado with the juice of the second lime and a pinch of salt. Warm the tortillas stack in the microwave for 30–40 seconds, wrapped in a clean damp tea towel.
- Toss the hot chickpeas with the rest of the cilantro. Spread each tortilla with avocado, top with the chickpeas and the salsa, fold and serve.
Leftovers: Best eaten fresh, as the chickpeas soften; the salsa keeps in the fridge for 1 day.
Ingredients
Serves 4.
- 2 × 400 g tins chickpeas, drained and rinsed
- 200 g frozen sweetcorn
- 2 tomatoes, finely diced
- ½ red onion, finely chopped
- ¼ bunch coriander, chopped
- 2 limes
- 2 avocados
- 8 plain tortilla wraps
- 2 tbsp olive oil
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- ½ tsp garlic granules
- salt, to taste
Contains: gluten. Check the label: soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Pat the chickpeas as dry as you can with absorbent paper, then toss with the olive oil, chilli powder, ground cumin, garlic granules and a pinch of salt.
- Spread the chickpeas in an even layer in the basket and air-fry for 12–14 minutes, shaking the basket every 4 minutes, until crisp outside and tender inside.
- Meanwhile, put the sweetcorn in a microwave-safe bowl with 1 tablespoon of water, cover and microwave for 3 minutes, stirring halfway, until steaming hot. Drain and mix with the tomato, red onion, half the coriander, the juice of 1 lime and a pinch of salt.
- Mash the avocado with the juice of the second lime and a pinch of salt. Warm the wraps stack in the microwave for 30–40 seconds, wrapped in a clean damp tea towel.
- Toss the hot chickpeas with the rest of the coriander. Spread each tortilla with avocado, top with the chickpeas and the salsa, fold and serve.
Leftovers: Best eaten fresh, as the chickpeas soften; the salsa keeps in the fridge for 1 day.
Nutrition per serving
| Calories | 702 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 99 g |
| Fat | 28 g |
| Fiber | 18 g |
| Sodium | 1055 mg |
| Calories | 664 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 84 g |
| Fat | 29 g |
| Fibre | 17 g |
| Sodium | 648 mg |
Worked out from the ingredients, 450 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.41 a serving in the US (range $1.84–$3.20) and £1.86 in the UK (range £1.42–£2.46). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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