Step 1

Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin, and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside

Step 2

Mash the avocado with 1-1 1/2 tbsp freshly squeezed lime juice and 1/8-1/4 tsp salt. Mix it until smooth

Step 3

To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use

Step 4

To assemble the tacos, spread the mashed avocado on each tortilla. Add the chickpea mixture, tomatoes, cabbage, and corn. Drizzle with yogurt sauce and sriracha or green dragon sauce, if using.