Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

Servings

4 servings

Difficulty

Easy

Prep Time

20 mins

Cook Time

20 mins

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa
The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa to keep things interesting!

This great recipe comes to us from Meatless Monday!

Ingredients

  • 1 15-ounce can cooked lentils
  • 1 c walnuts, roughly chopped
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp salt
  • 8 romaine leaves, or tortillas, or tacos
  • 1 c fresh pineapple, diced (for pineapple avocado salsa)
  • 2 avocados, diced (for pineapple avocado salsa)
  • 1/2 jalapeño, seeds removed and diced (for pineapple avocado salsa)
  • 1/4 c red onion, diced (for pineapple avocado salsa)
  • 1/4 c cilantro, chopped (for pineapple avocado salsa)
  • 1 lime, juiced (for pineapple avocado salsa)
  • 1/2 tsp salt (for pineapple avocado salsa)
  • 3/4 c cashews, soaked for 4 hours (for cashew sour cream)
  • 1/4 c water (for cashew sour cream)
  • 1 Tbsp lemon juice (for cashew sour cream)
  • 1/2 tsp apple cider vinegar (for cashew sour cream)
  • 1/4 tsp salt (for cashew sour cream)

Instructions

Step 1

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.

Step 2

Meanwhile, combine the salsa ingredients in a bowl and set aside.

Step 3

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.

Step 4

To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream.

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