INGREDIENTS
2 tsp
chili powder
1 tsp
ground cumin
1 tsp
sea salt
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/4 tsp
paprika
1 tbsp
olive oil, divided
2
medium zucchini, cut into 1/2-inch strips
1 15 ounce can
of chickpeas, drained and rinsed
Corn tortillas
1 cup
finely chopped red cabbage
1
large avocado, seed removed and chopped
2
green onions, sliced
1/3 cup
cilantro, chopped
1/4 cup
crumbled queso fresco
Tomatillo salsa, if desired