Smoky Vegan Lentil Tacos with Avocado Lime Slaw
Smoked paprika and warm spices season a hearty lentil filling that works perfectly in tacos. A quick avocado lime slaw adds creaminess and crunch on top, balancing the smoky base. The whole meal comes together in about 30 minutes, making it a solid choice for weeknights or casual get-togethers.
Equipment
- Large skillet
- Mixing bowls
- Cutting board
- Knife
- Citrus juicer (optional)
Ingredients
For the Lentil Taco Filling:
- 1 tablespoon olive oil extra virgin preferred
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 ½ cups cooked brown lentils or 1 15oz can, drained & rinsed
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt to taste
- ¼ cup water add more as needed to loosen filling
For the Avocado Lime Slaw:
- 2 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1 medium avocado mashed
- 2 tablespoons lime juice freshly squeezed
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon black pepper
To Serve:
- 8 pieces corn tortillas gluten-free, warmed
- 1 cup cherry tomatoes halved
- 1 whole lime cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat (about 350°F / 175°C). Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant.
- Add the minced garlic and sauté for 1 more minute, stirring to prevent burning.
- Stir in the cooked lentils, tomato paste, smoked paprika, cumin, and salt. Mix thoroughly to coat the lentils evenly in the spices and tomato paste.
- Pour in the water and let simmer for 5-7 minutes, stirring occasionally, until the mixture thickens and becomes slightly saucy. Add more water as needed for desired consistency.
- While the lentils simmer, prepare the slaw: In a large mixing bowl, combine the shredded green and purple cabbage, mashed avocado, lime juice, chopped cilantro, and black pepper. Toss until evenly coated and creamy.
- Warm corn tortillas by heating them briefly in a skillet or wrapping them in foil and baking at 350°F (175°C) for 5 minutes.
- Assemble Taсos: Place a generous spoonful of lentil filling in each tortilla, top with avocado lime slaw, a few halved cherry tomatoes, and a squeeze of fresh lime.
Notes
- To speed up caramelization of onions, add a pinch of salt early to draw out moisture.
- For an added smoky dimension, sear tortillas over an open flame just before serving.
- For a gluten-free version, ensure tortillas are certified gluten-free.
- Not a fan of cilantro? Flat-leaf parsley makes a good substitute in the slaw.
Nutrition
Calories: 257kcalCarbohydrates: 33gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 381mgPotassium: 912mgFiber: 13gSugar: 8gVitamin A: 1238IUVitamin C: 48mgCalcium: 76mgIron: 4mg
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