Pickle the onions: In a jar, mix apple cider vinegar, hot water, sugar, and salt until dissolved. Add sliced red onions, press to submerge, and set aside. They’ll be tangy in 20 minutes and even better after an hour.

Char the corn: Heat a large skillet over medium-high. Cut kernels off the cobs. Add 1 tsp oil, then corn and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until sweet, golden, and lightly charred. Transfer to a bowl.

Start the scramble base: In the same skillet, add 2 tbsp olive oil over medium heat. Sauté diced yellow onion and bell pepper with a pinch of salt for 4–5 minutes until softened. Add minced garlic and cook 30 seconds.

Season: Stir in cumin, smoked paprika, turmeric, and chili powder. Toast spices for 30 seconds until fragrant.

Mash the chickpeas: Add rinsed chickpeas. Use a potato masher or fork to roughly mash—aim for a mix of chunky and creamy for the best texture. Season with salt, pepper, and lemon juice. Cook 3–4 minutes, stirring, until warmed and cohesive.

Make the crema: In a blender or bowl, combine avocado, lime zest and juice, dairy-free yogurt, garlic, olive oil, and a pinch of salt. Blend or mash until smooth and creamy, thinning with water 1 tsp at a time until drizzleable.

Warm the tortillas: Heat tortillas on a dry skillet 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep covered so they stay pliable.

Assemble: Add a scoop of chickpea scramble to each tortilla. Top with charred corn, a few pickled onion strands, a drizzle of avocado lime crema, chopped cilantro, and a squeeze of lime. Finish with hot sauce if you like.