Description
These Spicy Lentil Tacos are a hearty and flavorful vegan taco recipe featuring seasoned lentils cooked with smoky chipotle and serrano peppers, topped with a fresh and zesty avocado salsa. Easy to prepare on the stovetop and perfect for a nutritious plant-based meal.
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 black pepper
- 1/2 teaspoon salt, plus more to taste
- 2.5 cups cooked lentils (see notes)
For the Avocado Salsa
- 2 avocados, cubed
- 1/4 large red onion, diced
- 1 serrano pepper, sliced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- Salt to taste
For the Tacos
- 8 taco-sized tortillas (flour or corn)
- 1/2 small head cabbage, shredded
- Lime wedges for serving
Instructions
- Cook the Lentils: Heat the avocado oil in a skillet over medium heat. Add the diced red onion, bell pepper, and serrano pepper, cooking for 2-3 minutes until tender and fragrant. Next, add the diced chipotle pepper, adobo sauce, garlic powder, onion powder, chili powder, smoked paprika, cumin, black pepper, salt, and cooked lentils. Stir to combine everything thoroughly.
- Simmer: Pour in 1/4 cup of water and mix well. Reduce the heat to low and let the lentils simmer for 10 minutes, stirring frequently to prevent sticking. Taste and adjust the seasoning with additional salt or pepper if needed.
- Prepare the Avocado Salsa: While the lentils cook, in a bowl combine the cubed avocados, diced red onion, sliced serrano pepper, chopped cilantro, and lime juice. Toss gently to mix. Season with salt to taste and set aside.
- Warm the Tortillas: Heat the tortillas over an open flame or in a dry skillet until warm and pliable, about 30 seconds per side. This enhances their flavor and texture.
- Assemble the Tacos: On each tortilla, place a portion of shredded cabbage as the base. Spoon the spiced lentil mixture over the cabbage, then top with a generous scoop of avocado salsa. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- Use cooked lentils such as brown or green lentils. You can cook dried lentils in advance or use canned lentils that are rinsed and drained.
- If you prefer less heat, reduce the amount of serrano and chipotle peppers or omit the seeds before dicing.
- Avocado salsa can be prepared just before serving to keep the avocados fresh and vibrant.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- Leftover lentils can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
