Ingredients

• 1 avocado
• 10 ml (2 tsp) fresh lemon juice
• salt and freshly cracked black pepper
• 8 taco shells
• 4 fresh lettuce leaves, shredded
• 1 x 410 g can Rhodes Quality Chickpeas in Brine, drained
• 125 ml (½ cup) grated carrot
• 125 ml Rhodes Quality Grated & Spiced Beetroot in Vinegar, drained
• 65 ml (¼ cup) sour cream

Method

1. Smash the avocado pulp until smooth with a fork.
2. Season to taste with salt, pepper, and lemon juice.
3. Place the taco shells upside down on a baking tray.
4. Heat in an oven preheated to 180°C for 4 minutes.
5. Fill the taco shells with layers of shredded lettuce, Rhodes Quality Chickpeas, grated carrot, Rhodes Quality Grated & Spiced Beetroot, avocado, and sour cream.
6. Serve immediately.

Servings

Serves 4

Cooking Times

Prep Time: 15  minutes  Cooking Times: 4 minutes