This is a re-creation of one of my favourite tacos from one of my favourite places: Café Mosaics. Due to Covid, our indoor dining has been shut down by the Province, and this Cafe's Uber Eats menu does not contain these tacos... Which means, it has been 1+ year since I have had them.
I just knew that my body needed some version of these tacos, so I did my best to recreate them (with my own twists) and they actually turned out delicious!!
Okay, enough of my taco pity party rambling, here's how you make them!
First things first, we need a really good fake tuna mixture:
Another very important part is the crispy taco shells- I rigged a contraption so the tortilla's can hang and form their signature shape. (This is an extra step, but I refuse to use the pre-made hard taco shells... This extra step is worth it, promise.)
Once they are cooled down, they stay solid, and are ready to be filled.
Take your delicious mixture, and your tasty taco shells and assemble!
🔥Overall Cook Time: 10 Minutes 🍅Prep Time: 20 Minutes
2 Cans of Drained Chickpeas
Dash of Salt & Pepper
2/3 Cup of Mayonnaise (vegan or not)
1 Tsp of Paprika
1/2 Tsp of Cayenne
2 Tsp of Chopped Garlic
2 Stalks of Chopped Green Onion
10 Small Tortilla's
1/4 Cup of Vegetable Oil
Drain and rinse your cans of chickpeas, and put them in a medium sized bowl.
Take a pastry cutter, a potato masher, or even a fork and mash the chickpeas to your desired texture. (See photo above for my desired texture).
Once you have mashed your chickpeas- add in your seasonings; S&P, Garlic, Paprika, Cayenne, Garlic, and Green Onion and Mayonnaise
Stir this mixture well and put in the fridge.
For the shells, take a medium frying pan and pour in your oil.
Set the temperature to medium and let your oil get hot before you put in your first tortilla (otherwise the tortilla will just absorb the oil and be soggy).
One by one put your tortilla's in the oil and let them brown on each side (light brown not too dark).
Once they are appropriately browned, you can drape them over chopsticks (as seen above), or you can lay them flat and they can be more of a tostada instead of a taco shell.
Let your shells cool enough to handle and assemble your tacos!
I served it with a topping of some coleslaw and my parsley and avocado green goddess dressing recipe is here https://www.thegeminivegetarian.com/forum/welcome-to-the-forum/creamy-avocado-parsley-green-goddess-dressing