ROASTED CHICKPEA and MUSHROOM TACOS WITH jalapeño LIME SLAW

Step 1

Preheat oven to 375F and line a sheet pan with parchment paper.

Step 2

Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, kosher salt, garlic powder, chili powder, and cumin until fully coated. Transfer to the sheet pan. Add the half of the jalapeno pepper to the pan face down and bake for 15-18 minutes, until tender and beginning to brown.

Step 3

Once the mix is done baking, remove the roasted jalapeno and make the sauce by adding the jalapeno, garlic, coconut milk, maple syrup, rice vinegar, and lime to a blender or food processor and blending on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Add kosher salt to taste.

Step 4

Add the cabbage to a mixing bowl and toss with half of the jalapeno lime sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.

Step 5

Warm up the stack of tortillas—I wrap in damp paper towels and microwave for about a minute to steam.

Step 6

Assemble the tacos by evenly distributing the slaw and chickpea mix in each one, then top with chopped cilantro and additional jalapeno lime sauce.