Six-Minute Tacos

Directions

1. 1
   In a large skillet, heat 1 tablespoon canola oil over medium heat.
2. 2
   Add onion and cook 4 minutes, until onions have softened.
3. 3
   Add cumin; cook 1 minute.
4. 4
   Add chickpeas and 1 teaspoon kosher salt and cook 1 minute.
5. 5
   Transfer mixture to a bowl and toss gently with avocado, lime zest, and lime juice.
6. 6
   Spoon mixture into taco shells.
7. 7
   Garnish with grated cheddar cheese, shredded lettuce, pico de gallo, and sour cream.
8. 8
   Serve with lime wedges.