Introduction
Ever have one of those evenings where you just want to kick back, maybe binge-watch your favorite show, and eat something that feels like a cozy hug but without the usual kitchen chaos?
Enter: smoky socca tacos. Think of them as the cool, plant-powered cousins of your traditional taco—not just vegan, but downright sassy with a smoky kick that whispers, “I’m fancy, but I’m also chill.”
These tacos aren’t just food; they’re a vibe—perfect for when you want to impress your taste buds without turning your evening into a marathon of chopping and stirring.
Plus, they pack enough flavor to make your non-vegan pals do a double take. Ready to taco ‘bout a game-changer?
Let’s just say, your dinner table’s about to get a whole lot more interesting—and yes, you might just become the neighborhood’s new plant-based hero. Reducing environmental impact through your food choices has never been this delicious!
Ingredients
- 200g chickpea/gram flour (chickpea charm!)
- 300ml water
- Olive oil for cooking – see note
- 1 chipotle chilli (smoky little firecracker)
- 1 tsp olive oil
- 1 red onion
- 4 cloves garlic
- 1 tin pinto beans (400g / drained weight 240g), rinsed and drained
- 1 medium tomato
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp good soy sauce or aminos
- 1 avocado
- 4 saturn peaches or 1 regular peach (peachy keen!)
- 2 medium tomatoes
- Juice of 1 lime (preferably organic)
- Handful of fresh coriander stems & leaves
- 4 romaine or gem lettuce leaves
With ingredients like these, you’re basically assembling the superhero squad of vegan tacos. Chickpea flour brings the base, beans bring the protein punch, and those peaches? Sweet, juicy plot twists. Plant-based protein sources like chickpeas and pinto beans make these tacos not only delicious but also nutritious. Whether you’re a seasoned plant-eater or just taco-curious, this lineup proves veggies can party with serious flavor!
How to Make It
Whipping up these Smoky Socca Tacos is like throwing a little Mediterranean fiesta in your kitchen, only with way less fuss and way more chickpea power. To start, get that socca batter going by mixing 200g of chickpea flour with 300ml of water until it’s all bubbly and lump-free—think of it as your chickpea pancake mix with serious potential.
While that’s chilling, dunk your chipotle chilli in some boiling water to soften up—because nobody wants a surprise spicy bomb in their taco.
Now, the filling is where the magic happens. Heat a teaspoon of olive oil in your pan and toss in a finely chopped red onion and four cloves of garlic to get all those cozy aromas going. Add your chipotle chilli, a drained can of pinto beans (400g, but really 240g drained—because science), one medium chopped tomato, a teaspoon each of ground cumin and smoked paprika, plus a couple of teaspoons of soy sauce or aminos for that umami punch.
Let it all mingle and get smoky, bean-y, and downright delicious. Meanwhile, chop up one avocado, four saturn peaches (or one regular peach if you’re feeling classic), and two medium tomatoes. Toss those with the juice of a lime and a handful of fresh coriander to make a salsa that’s as fresh and juicy as your weekend vibes. Canned foods are convenient and can easily enhance your meals, so keep some on hand for quick preparation.
Once your socca is set (think thin, golden, and ready to wrap), pile on that smoky bean filling, a generous scoop of peach salsa, and maybe a crisp romaine or gem lettuce leaf for crunch.
Wrap it all up, take a big bite, and enjoy the kind of plant-based taco that’ll have you saying, “Who needs meat when you’ve got this much flavor?” Seriously, your taste buds are in for a wild, smoky, sweet ride.
Bonus Tips
- Don’t be shy with the chipotle—more smoke, more poke, more taco party in your mouth.
- Swap out the peaches for mango if you want a salsa that screams tropical vacation vibes.
- Use your fanciest lettuce leaves for wraps—because even plant-powered tacos deserve a little leaf luxury.
Why You’ll Love It
Get ready to taco ’bout a plant-powered party in your mouth! These smoky socca tacos bring a smoky kick and a juicy peach salsa that’ll have your taste buds doing the cha-cha.
They’re quick enough to whip up on a weeknight but fancy enough to impress your non-vegan pals—no culinary degree needed.
Plus, it’s like a flavor fiesta where chickpea magic meets spicy beans and fresh vibes, all wrapped up in a gluten-free hug.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 12 g
Carbohydrates: 35 g
Fat: 14 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
