- 1 can chickpeas drained and rinsed
- 1 bottle Mother Raw Original BBQ sauce
- corn tortillas
- avocado slices
- fresh steamed corn cut off the cob
- shredded purple cabbage
- fresh cilantro
- cashew sour cream
salt + pepper to taste
Prep your veggies by slicing the avocado, steaming corn, shredding cabbage, washing/chopping cilantro and making the cashew sour cream.
Add chickpeas to pan with Mother Raw bbq sauce and simmer for about 10 minutes on medium/low heat.
Grill tortillas in a pan on high heat for about 30 seconds - 1 minute on each side. Careful not to burn.
Assemble the tacos, season with salt + pepper, squeeze lime over top, and enjoy!
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