1 Tablespoon taco seasoning
3 Tablespoons lime juice, divided
1 Tablespoon olive oil
1 Tablespoon water
1 can (15-ounce) chickpeas, rinsed and drained
1 pound diced butternut squash
1 cup plain Greek yogurt or sour cream
1 cup chopped fresh cilantro
Salt and pepper to taste
8 corn tortillas, warmed
1 cup finely chopped red cabbage
1 jalapeño, seeded and sliced
1 large avocado, pitted, peeled, and diced
1 lime, cut into wedges
Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
In a large bowl, combine the taco seasoning, 1 tablespoon of the lime juice, olive oil, and water. Add the chickpeas and squash cubes and toss to coat well.
Transfer the seasoned chickpeas and squash to the prepared baking sheet. Roast for 30 to 35 minutes, stirring occasionally, until the chickpeas are slightly crispy and the squash is tender.
Meanwhile, in a small bowl, whisk together the Greek yogurt, remaining 2 tablespoons of lime juice, and cilantro. Stir well. Season to taste with salt and pepper.
To assemble each taco, start with a warm tortilla and top with bed of cabbage, roasted chickpeas, squash, jalapeños, and avocado. Drizzle on some cilantro-lime sauce and serve with additional lime wedges.