Lentil Tacos with Avocado Cilantro Sauce
Try this Lentil Tacos with Avocado Cilantro Sauce recipe, or contribute your own.
Try this Lentil Tacos with Avocado Cilantro Sauce recipe, or contribute your own.
- 1/4 teaspoon salt
- salt & pepper to taste
- 1/2 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1 clove of garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tomatoes
- 1 tablespoon lime juice
- 1 avocado
- 1/2 teaspoon oregano
- 2 cloves garlic
- 2 cups vegetable broth
- 8 corn tortillas
- 1 tablespoon agave
- 1 cup red lentils
- 1/2 red onion
- 1/4 teaspoon chili flakes
- lentil filling:
- 1 small yellow onion
- avocado cilantro sauce:
- 1 loosely packed cup cilantro
- the tacos:
- 2 mangoes
- Carbohydrate 44.6947866378612 g
- Cholesterol 0 mg
- Fat 5.52881537778355 g
- Fiber 13.8758619319717 g
- Protein 10.1812774374961 g
- Saturated Fat 0.828337447941713 g
- Serving Size 1 1 Taco (259g)
- Sodium 180.651130729491 mg
- Sugar 30.8189247058895 g
- Trans Fat 0.447325674482211 g
- Calories 257 calories
Step-by-step
- To make the lentils: measure all the spices into a small bowl and set aside. Mince the garlic and finely chop the onion.
- Heat the olive oil in a pan over medium heat. Once hot, add the onion and garlic and sauté for a few minutes until the onion becomes translucent. Add in the spices and continue to cook for 1 to 2 minutes more until the spices are fragrant.
- Add in the lentils and broth. Cover and simmer the lentils for about 8 to 10 minutes until all of the broth is absorbed and the lentils are cooked. Remove from heat. Season with salt and pepper to taste.
- To make the avocado cilantro sauce: Add all of the sauce ingredients to a food processor or blender, and blend until your sauce is smooth and silky.
- To prepare the tacos: Slice the tomatoes, chop up the mangoes, and thinly slice the red onion. If you like, you can heat up the corn tortillas, by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 20 minutes until warmed throughout.
- Assemble the tacos by spreading the lentil mixture on a tortilla, adding toppings, and dolloping some sauce across the top.
Bright yellow mango chunks and deep crimson tomatoes create a sharp visual contrast against earthy red lentils folded inside warm corn tortillas. Preparing this meal requires careful consideration of how its components behave over time, because high-moisture fruits release water rapidly when stored. Raw red onion and diced mango will break down and bleed into the surrounding textures if left in direct contact with the lentils for more than twenty-four hours.
Batch cooking offers distinct efficiency gains when handled correctly. Cook the lentil base through its ten-minute simmer in vegetable broth, ensuring the liquid is fully absorbed so the legumes retain firmness rather than turning mushy. Store this spiced lentil mixture separately from the sauce and fresh produce in an airtight container for up to four days. Freezing the lentil filling works well for up to three months if packed without excess moisture, though the avocado cilantro sauce must remain strictly un-frozen to prevent emulsion failure and separation. When blending the avocado sauce in a food processor, process until completely silky to coat the tongue evenly and balance the fiery chili powder.
Reheat individual portions of the lentil base on the stovetop over medium-low heat with a splash of water to restore moisture lost during refrigeration. Warm wrapped corn tortillas in an oven preheated to 350 degrees Fahrenheit for fifteen minutes before assembling. Fresh elements like diced mango and sliced red onion should always be chopped immediately prior to serving to maintain their structural integrity.
