INGREDIENTS
4
Carrots, medium
1 1/2 cups
Chickpeas, cooked
3 handfuls
Cilantro, leaves
1/2
Garlic clove
1
Mango
3
Radishes
1
Serrano pepper
1
Sriracha
1
Sea salt and freshly ground black pepper
1
Olive oil, Extra-virgin
1/4 tsp
Cumin
8
Corn tortillas