Crunchy Lentil Tacos
with Romaine and avocado salad

Name: Crunchy Lentil Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tsp Chili powder; 1/2 tsp Coriander, ground; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 oz Cheese, Colby Jack, grated (sub cheddar); 1/2 heart Lettuce, romaine, finely chopped; 1/4 diced Onions, red and medium; 1 Tomatoes, medium, chopped; 1 Tbsp Oil, cooking; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Taco seasoning (ingredients listed separately); 8 Taco shells (use soft tortillas if you prefer); 1/4 cup Salsa, store-bought; 1/2 cup Yogurt, plain or Greek (sub sour cream); 1 1/2 Tbsp Vinegar, red wine; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1/8 tsp Cumin; 3 Tbsp Oil, cooking; 1 1/2 hearts Lettuce, romaine, chopped; 1 Avocados, cubed

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

While we love to mix up the flavors in our tacos, there's something undeniably great about a classic version. This one is made with taco-spiced lentils in crispy taco shells with our favorite toppings. This recipe was last featured in 2017.

Proteins

Beans, lentils

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Taco Seasoning:

Chili powder - 1 tsp
Coriander, ground - 1/2 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Crunchy Lentil Tacos:

Cheese, Colby Jack - 3 oz , grated (sub cheddar)
Lettuce, romaine - 1/2 heart , finely chopped
Onions, red and medium - 1/4 diced
Tomatoes, medium - 1 , chopped
Oil, cooking - 1 Tbsp
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Taco seasoning (ingredients listed separately) - 1 Tbsp
Taco shells - 8 (use soft tortillas if you prefer)
Salsa, store-bought - 1/4 cup
Yogurt, plain or Greek - 1/2 cup (sub sour cream)

Romaine and Avocado Salad:

Vinegar, red wine - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Cumin - 1/8 tsp
Oil, cooking - 3 Tbsp
Lettuce, romaine - 1 1/2 hearts , chopped
Avocados - 1 , cubed

Prep

Make spice mix - (If prepping right before cooking, get oven heating before continuing with prep.) Combine chili powder, ground coriander, cumin (portion for spice mix), paprika, garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and cumin (portion for salad). Add oil (portion for salad) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Cheese / Lettuce (for tacos and salad) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Onions / Tomatoes / Avocados - Prep as directed.

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Make

Heat oven to 375F / 190C.
Heat a large skillet with oil (portion for tacos) over medium-high heat. Add lentils and spice mix and saute until fragrant and warmed through, 2 to 3 minutes.
Place taco shells on a sheet pan and bake in oven until warm and crisp, 3 to 5 minutes.
Toss together lettuce (portion for salad), avocados, and vinaigrette until salad is dressed to your liking.
Set out taco toppings to assemble at the table - taco shells, cheese, lettuce (portion for tacos), onions, tomatoes, lentils, salsa, and yogurt.
Serve tacos with salad on the side. Enjoy!

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