Elevate Taco Tuesday with these Crispy Air-Fryer Chickpea Tacos, finished with a luxuriously smooth Avocado Crema. As a nutrition-savvy American food creator, I combine Experience, Expertise, Authoritativeness, and Trustworthiness in every recipe detail.

Ingredients

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt and pepper to taste

• 8 small corn tortillas

• 1 ripe avocado

• ¼ cup plain Greek yogurt

• Juice of ½ lime

• 1 clove garlic

• Fresh cilantro leaves

Cooking Steps

1. Preheat Air Fryer: Set to 375°F (190°C).

2. Season Chickpeas: In a bowl, toss chickpeas with oil, chili powder, cumin, paprika, salt, and pepper.

3. Air-Fry to Crispy: Spread chickpeas in single layer; air-fry 12–15 minutes, shaking basket halfway, until crisp.

4. Make Avocado Crema: In a blender, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and light.

5. Warm Tortillas: Heat tortillas over an open flame or in a dry skillet 15 seconds per side to add slight char.

6. Assemble Tacos: Divide crispy chickpeas among tortillas, drizzle with avocado crema, and top with cilantro.

Why Readers Love It:

• Plant-Powered: High-protein, fiber-rich chickpeas replace meat without sacrificing texture.

• Quick & Clean: Air-fryer cuts oil by 70% versus pan-frying, yet yields irresistible crunch.

• Eye-Catching: The vibrant green crema against golden chickpeas makes for share-worthy photos—and click-worthy content.