Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa.
This recipe comes to us from Carly Paige, founder of FitLiving Eats, author of Simply Swapped Everyday, and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge.
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Makes 8 tacos
- 1 15-ounce can cooked lentils
- 1 cup walnuts, roughly chopped
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- 8 romaine lettuce leaves
- Pineapple Avocado Salsa:
- 1 cup fresh pineapple, diced
- 2 avocados, diced
- ½ jalapeno, seeds removed and diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- ½ teaspoon salt
- Cashew Sour Cream:
- ¾ cup cashews, soaked for 4 hours
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon salt
To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly.
Meanwhile, combine the salsa ingredients in a bowl and set aside.
To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy.
To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream.
The post Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa appeared first on Meatless Monday.
