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Mole-Spiced Chickpea and Grilled Zucchini Tacos

Mole-spiced chickpea and grilled zucchini tacos with charred zucchini, crispy mole-spiced chickpeas, and creamy avocado crema. Packed into warm corn tortillas with cotija, pickled red onion, and lime for bright, summer-ready vegetarian tacos.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mole Spice Blend
  • 1 tbsp ancho chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cocoa powder
  • 0.25 salt
  • 0.25 pepper
Tacos
  • 3 zucchini sliced into planks
  • 2 can (15 oz) chickpeas drained and dried
  • 1.5 tbsp olive oil divided
  • 3 tbsp olive oil divided
  • 8 corn tortillas warmed
Avocado Crema
  • 2 avocados ripe
  • 0.25 cup Greek yogurt
  • 1 lime juice of 1
  • 1 clove garlic
  • 0.25 salt
To Serve
  • 1 pickled red onion
  • 1 fresh cilantro
  • 1 cotija cheese
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the mole spice blend
  1. Mix ancho chili powder, cumin, smoked paprika, cinnamon, cocoa powder, salt, and pepper together until evenly combined.
Fry the chickpeas and grill the zucchini
  1. Toss chickpeas with 1.5 tablespoons olive oil and half the mole spice blend, then pan-fry over high heat for 8–10 minutes until crispy.
  2. Toss zucchini with the remaining olive oil and remaining mole spice blend.
  3. Grill zucchini on medium-high heat for 3–4 minutes per side until charred, then cut into bite-sized pieces.
Blend the avocado crema
  1. Blend avocados, Greek yogurt, lime juice, garlic, and salt until smooth.
Assemble and serve
  1. Assemble tacos by spreading avocado crema on warm corn tortillas, then layering grilled zucchini, crispy chickpeas, pickled red onion, cilantro, and cotija cheese.
  2. Serve tacos with lime wedges on the side.

Notes

For maximum crispness, spread the dried chickpeas in an even layer in the hot pan and avoid stirring constantly during the first few minutes. Refrigerate leftovers in separate containers for up to 3 days; rewarm chickpeas and zucchini separately for best texture. Freezing is not recommended for the crema, but cooked chickpeas can be frozen up to 2 months. For a dairy-free swap, use unsweetened coconut yogurt in place of Greek yogurt for the crema.