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Chickpea Street Corn Tacos with Spicy Avocado Cream Sauce

These crispy chickpea street corn tacos have a spicy avocado cream sauce and loads of flavor packed in each bite! You need to try 'em.
Course Hand Food, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 tacos
Author Brewing Happiness


  • 9-12 corn tortillas
  • 1 avocado, sliced
  • 1/2 cup cotija cheese, crumbled
  • 3 ears of corn, in the husk
  • 2 poblano peppers
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon pepper

Spicy Avocado Cream Sauce

  • 2/3 cup light coconut milk
  • 1/2 large avocado
  • 1 garlic clove
  • 1 lime, juiced


  1. Preheat oven to 350.
  2. Toss your drained and rinsed chickpeas with olive oil, chili powder, cumin, garlic powder, salt, cayenne and pepper until well coated.
  3. Lay your chickpeas flat on a baking sheet alongside your two poblano peppers. (Just put those on the baking sheet plain.)
  4. Place the baking sheet on the top rack of your oven. On the middle rack of your oven place your corn in husks right onto the oven rack. Bake for 30 minutes.
  5. While everything is baking, add coconut milk, avocado, garlic clove and lime juice into a blender. Blend just until combined. (You'll add one of your poblano peppers later.)
  6. Once everything is done baking, chop off the top of your poblano peppers and remove the seeds. Add one to the blender - blend - and dice the other into small pieces.
  7. Shuck your corn and cut it off of the cob. Add corn and diced poblano to a bowl along with cojita cheese, and roasted chickpeas. Toss.
  8. Top your corn tortillas (I grilled mine) with street corn mix, and top with avocado slices and blended sauce.
  9. EAT UP.