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Ingredients
  • 6 5-inch corn tortillas
  • vegetable or olive oil
  • salt
  • 15 OUNCE canned chickpeas drained, rinsed and dried
  • ½ TEASPOON chili powder
  • ½ TEASPOON smoked paprika
  • ½ TEASPOON salt
  • 2 CUPS cooked shredded chili lime chicken (see recipe)
  • 1 CUP shredded cabbage or iceberg lettuce
  • ½ CUP crumbled queso fresco or cojita cheese
  • chopped fresh cilantro
  • subheading: CHIPOTLE CREMA:
  • 1 chipotle pepper in adobo sauce
  • ½ CUP sour cream
  • juice and zest of ½ lime
  • PINCH salt
Steps
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