Street tacos don't have to contain meat, and these chickpea corn street tacos are delicious and drizzled with a delicious avocado sauce is the perfect finish. Vegan cotija cheese made with almonds is the perfect way to top it all off!
In a mixing bowl, mix together the chickpeas, olive oil, garlic powder, cumin, chili powder, cayenne.
On a lined baking sheet spread the chickpeas over half. On the other half, spread the can of drained corn. Rinse the serrano pepper and place it whole on the sheet as well.
Bake for 22 minutes.
Cotija Cheese
In a food processor, pulse together the almonds, olive juice, lemon juice, and salt.
Pulse continually until it forms small pieces, but stop before it turns to butter.
Remove and place in a bowl.
Avocado Dressing
In a food processor, mix together the avocado, coconut milk, garlic, and lime (or guacamole and skip the garlic and lime).
Once combined, chop the top off the roasted serrano pepper and add. Continue to pulse until it's all combined.
Assemble Tacos
On warmed tortilla shells (10 seconds in the microwave or heated on a skillet), add about ¼ cup of both the chickpeas and corn, a drizzle of the avocado sauce, and 2-3 tsp of the cheese mixture.
Add additional toppings such as sliced avocado, salsa, chopped tomato, etc.
Any leftovers can be stored in the fridge for 3 days.