How To Make Fusion Chana Masala Tacos
When Mexican flavors meat spices from South Asia, it’s a whirlwind of strong and unique flavors in this masala tacos recipe. Take a bite and don’t be shy.
First, make Chana Masala as follows:
Heat avocado oil in a pan. To the pan, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mixwell.
Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
Let simmer for about 5 minutes with lid on.
Add cooked chickpeas, mix well and let cook for 7 to 10 minutes.
Then, add the taco seasoning to the chana masala you just made. Mash with masher and add water as needed for a loose but not runny consistency. Heat in a saucepan. Stir occasionally to prevent sticking.
Serve mixture on taco shells with lettuce, tomatoes, avocado, optional cheese and salsa.
- Calories: 1731.69kcal
- Fat: 39.29g
- Saturated Fat: 4.25g
- Trans Fat: 0.00g
- Monounsaturated Fat: 15.58g
- Polyunsaturated Fat: 13.26g
- Carbohydrates: 273.41g
- Fiber: 54.72g
- Sugar: 49.93g
- Protein: 85.15g
- Sodium: 1488.91mg
- Calcium: 325.11mg
- Potassium: 3427.47mg
- Iron: 20.17mg
- Vitamin A: 119.38µg
- Vitamin C: 96.12mg
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