Spicy Lentil Tacos
These Spicy Lentil Tacos bring the heat...and pack in some healthy, plant protein. Ready in under 30 minutes, these are perfect weeknight tacos!
Equipment
Ingredients
FOR THE LENTILS
- 1 tablespoon avocado oil
- 1/4 large red onion diced
- 1 bell pepper diced
- 1 serrano pepper diced
- 1 chipotle pepper in adobo diced
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon salt plus more to taste
- 2.5 cups cooked lentils see notes
FOR THE AVOCADO SALSA
FOR THE TACOS
- 8 taco-sized tortillas flour or corn
- 1/2 small head cabbage shredded
- lime wedges for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, bell pepper & serrano and cook down for 2-3 minutes, or until tender. Add the chipotle pepper, adobo sauce, dry seasonings and lentils. Toss to combine. Add 1/4 cup of water and mix. Simmer on low heat for 10 minutes, stirring frequently. Taste and adjust the seasonings as needed.
- Meanwhile, add all of the avocado salsa ingredients to a bowl and toss. Taste and adjust the seasonings as needed.
- Heat the tortillas over an open flame or in a skillet.
- To assemble, add some shredded cabbage to each tortilla. Top with lentils & avocado salsa. Serve with lime wedges on the side.
Video
Notes
- I used steamed brown lentils from Trader Joe's. You could also used canned lentils or make them from scratch. Just be sure they are cooked before you add them to the skillet.
- For less spice, you can omit the serrano peppers or deseed them before adding them to the tacos/salsa.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 9g | Fat: 7g