Lentil and strawberry tacos

Lentil and strawberry tacos

By
From
Green Kitchen Travels
Serves
4

Taco traditionalists beware – you might find the following recipe intimidating. Our version of tacos is definitely a far cry from the original. As much as we love all the vegetable tacos and cheese enchiladas we have tried at restaurants in Mexico and food trucks in southern California, they simply felt too greasy for this book. But that said, we couldn’t turn our backs on the idea of wrapping up vegetables in a warm corn tortilla and eating it up straight away, so here we present a fresh and beautiful vegan alternative with mashed avocado, a lentil, cabbage and strawberry filling and our own pico de gallo spread.

Ingredients

Quantity Ingredient
200g beluga lentils
450ml water
sea salt
freshly ground pepper
1/2 small cabbage, finely shredded
1 handful fresh strawberries, thinly sliced
1 tablespoon cold-pressed olive oil
2 tablespoons hemp seeds, (optional)
2 avocados, halved and stoned
a squeeze lime
or a squeeze lemon juice
8 gmo-free corn tortillas

To serve

Quantity Ingredient
Pico de gallo spread
1 handful sprouts, for topping
or 1 handful micro greens, for topping

Method

  1. Rinse and drain the lentils. Place in a saucepan and add the water and a pinch of sea salt. Cover with a lid and bring to the boil. Lower the heat immediately and simmer gently for about 20 minutes or until tender. Drain any excess water and set aside to cool.
  2. Meanwhile, place the cabbage and strawberries in a bowl, drizzle with olive oil and season with salt and pepper. Add the hemp seeds, if using, and gently toss to combine, using your hands.
  3. Scoop out the avocado flesh into a bowl, add a squeeze of lime or lemon juice (especially if not using immediately) and mash with a fork. Warm the tortillas. To serve, take a tortilla, add some mashed avocado, a spoonful of pico de gallo spread and a couple of spoonfuls of lentil filling and top with sprouts or micro greens. Fold up the edges to hold the taco in your hands and enjoy!
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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