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Mole-Spiced Chickpea and Grilled Zucchini Tacos

Mole-spiced chickpea and grilled zucchini tacos with charred zucchini planks and crispy, pan-fried chickpeas piled into warm corn tortillas. Finished with creamy avocado crema, bright pickled red onion, cilantro, cotija, and a squeeze of lime.
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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: 420
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 and pepper
Tacos
  • 3 zucchini Sliced into planks
  • 2 can (15 oz) chickpeas Drained and dried
  • 3 tbsp olive oil Divided
  • 8 corn tortillas Warmed
Avocado Crema
  • 2 avocados Ripe
  • 0.25 cup Greek yogurt
  • 1 lime Juice of 1 lime
  • 1 garlic 1 clove
  • 0.25 salt
Serving
  • 1 pickled red onion
  • 0.25 cup fresh cilantro
  • 0.25 cup cotija cheese
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Make the mole spice blend
  1. In a small bowl, mix ancho chili powder, cumin, smoked paprika, cinnamon, cocoa powder, and salt and pepper until evenly combined and fragrant, about 20 seconds, then set aside.
Crisp the chickpeas
  1. Heat a cast iron skillet over high heat, then toss chickpeas with 1.5 tablespoons olive oil and half the mole spice blend and spread into an even layer.
  2. Pan-fry for 8–10 minutes, stirring occasionally, until the chickpeas look deeply golden and crisp and most spices cling to the surface.
Grill the zucchini
  1. Toss zucchini planks with remaining olive oil and the remaining mole spice blend until lightly coated.
  2. Grill zucchini on medium-high heat for 3–4 minutes per side, until you see char marks and the planks are tender enough to bite.
  3. Cut the grilled zucchini into bite-sized pieces so they stack neatly in the tortillas.
Blend avocado crema
  1. Blend avocados, Greek yogurt, lime juice, garlic, and salt until smooth and pourable, scraping down the blender as needed.
Assemble and serve
  1. Warm corn tortillas, then spread avocado crema on each tortilla with a thick drizzle.
  2. Top with charred zucchini pieces, crispy mole-spiced chickpeas, pickled red onion, fresh cilantro, and cotija cheese.
  3. Finish with lime wedges served on the side so each taco can be brightened with fresh squeeze right before eating.

Notes

For the crispiest chickpeas, drain and dry the chickpeas well before pan-frying and avoid overcrowding the skillet. Store leftovers covered in the refrigerator up to 3 days (keep tortillas separate); rewarm zucchini and chickpeas in a hot skillet. Freezing is not recommended for the avocado crema, but you can freeze cooked chickpeas up to 2 months and re-crisp them in a skillet. For an easy vegan swap, replace Greek yogurt with a thick, unsweetened plant-based yogurt.