These tacos have some of the seasonings used in a typical California fish taco-although I must admit I have ever had a real fish taco, only the vegan versions. This recipes uses a hint of lime with cabbage and, of course, chickpeas.


Prep time    15 minutes  

Cook time   0 minutes    

Yield               6 servings

  • 6 corn or flour tortillas
  • one 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup seeded and small diced poblano pepper
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup tofu cashew mayonnaise
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1 avocado, pitted and sliced
  • 1 tablespoon Sriracha (optional)


  1. Preheat the oven to 375° F.
  2. Shape the tortillas by placing them in a nonstick oven-safe bowl and baking them in the oven until crispy, 5-10 minutes.
  3. In a large mixing bowl, smash the chickpeas with a fork and sprinkle with the chili powder. Add the cabbage, carrot, red onion, poblano pepper, green onion, cilantro, mayonnaise, and lime juice. Mix thoroughly, adding salt last.
  4. Divide the salad mixture among the taco bowls and top with the sliced avocado. Add Sriracha if you like your tacos spicy.

✏️ Tips & Hints

  • I use nonstick metal bowls to shape my tacos. I put the tortillas in the bowl and bake for 5-10 minutes. These are perfect for taco salads as well.