Taco Tuesday’s are a great way to make a weeknight meal extra special, and why not veer off the path of traditional ground beef, lettuce and cheese tacos? We at the First For Women test kitchen decided to do just that, and make our version of meatless tacos using lentils. We simply sauté them with tomatoes, cumin and lime juice to create a seasoned mixture with texture that resembles ground meat. The best part? These handheld happy tacos are vegan! If you’ve given them a try, comment below to let us know.
Bonus tip: We love topping these tacos with avocado for a touch of creamy goodness. They’re are loaded with healthy fats – plus, the darker flesh closest to the skin is antioxidant-rich. To get most of the flesh without losing nutrients, peel away the skin instead of scooping the insides. To do: Halve and pit the avocado, cut each half again lengthwise, then lift the skin and peel it away.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 avocado, pitted, peeled
- 2 Tbs. fresh lime juice
- 1 tsp. green Tabasco sauce
- 1 tomato, seeded, diced
- 1 (15 oz.) can lentils, drained
- 1 tsp. ground cumin
- 4 cups (2 oz.) chopped iceberg lettuce
- 8 corn tortillas, warmed
- 1/4 cup chopped red onion
Instructions
PrintIn small bowl, mash avocado, 1 Tbs. lime juice, Tabasco sauce and 1/8 tsp. salt; reserve. Coat nonstick skillet with cooking spray. Add tomato; cook, stirring, until softened, 5 min. Stir in lentils, cumin and remaining lime juice. Cook until heated through, 2 min.
Divide lettuce among tortillas. Top with lentil mixture, avocado mixture and onion. If desired, top with sour cream and chopped cilantro; serve with lime wedges.
Nutrition
- Calories: 289 kcal
- Fat: 9 gram
- Saturated Fat: 1 gram
- Protein: 10 gram
- Carbohydrate: 44 gram
- Fiber: 14 gram
- Cholesterol: 0 mg
- Sugar: 4 gram
- Sodium: 197 mg
