Start by making the yummy oil-free green goddess dressing. Then, set aside.

Thinly slice Brussels sprouts, and chop green onion and fresh cilantro. Set them aside.

Preheat a skillet over medium heat. Add chopped onion and dry saute for 2 minutes. Add a can of drained chickpeas (garbanzo beans). Be sure to use low-sodium or no-salt-added. Continue cooking for another 2 minutes.

Add ground cumin, granulated garlic, and smoked paprika in the skillet and stir well to combine. Add 1 to 2 tablespoons of water and coconut aminos and continue stirring to incorporate. Turn off the heat and get ready to assemble.

See Pro Tip if you want to warm your corn tortillas.

Add the chickpea mixture to the corn tortillas as the base, then top with thinly sliced Brussels sprouts, green onion, fresh chopped cilantro, sliced avocado, and freshly squeezed lime juice. If you want a spicy kick, top your tacos with fresh chopped jalapeno or hot sauce. Then drizzle a generous helping of the oil-free green goddess dressing and enjoy!

If you're meal-prepping these green goddess tacos, store the toppings (thinly sliced Brussels sprouts, chopped green onion, cilantro, and avocado), the prepared chickpea mixture, and corn tortillas separately. When you're ready to eat the tacos for that weeknight dinner, you can warm up the chickpea mixture and tortillas and then top with the veggies, avocado, and green goddess sauce.

Leftovers keep well in the refrigerator for up to four days.

Pro tip for warming corn tortillas

Corn tortillas are extra yummy when warmed. Right before you're ready to assemble your tacos, warm the corn tortillas on the stovetop over a medium flame. It only takes 10 to 30 seconds to warm them up, so don't leave them unattended. Use tongs to carefully flip the tortillas to your desired toastiness.

If you don't have a gas stove or don't want to use the open flame method, use a cast iron skillet to warm the tortillas on the cooktop. Another option is the microwave—place corn tortillas on a plate, cover with a damp paper towel, and microwave for 20 to 30 seconds.