One can of Lentils will change how you think about Street Tacos

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

meat (beef, pork, or chicken)

🥗Healthier: lean turkey or chicken

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork shoulder is often cheaper than other meats.

Drain the lentils and save the liquid (aquafaba).

Rinse the lentils under cold water and set aside.

Squeeze the juice of a whole lime into a bowl and add a teaspoon of sea salt.

Use an immersion blender to whip the lime juice and salt until frothy.

Add an avocado to the mixture and blend until smooth.

Transfer the avocado cream to a squeeze container and refrigerate.

Shred 2 carrots and add them to a food processor along with the drained lentils.

Add 1 tablespoon of chia seeds, 1 tablespoon of coconut oil, 1 tablespoon of soy sauce, and 1 tablespoon of tomato paste to the food processor.

Pulse the mixture until combined, being careful not to over-process.

Spread the lentil mixture onto a parchment-lined baking sheet and bake at 350°F for about 30 minutes.

Heat a nonstick skillet with olive oil and sauté chopped onions and minced garlic.

Add the baked lentil mixture to the skillet along with adobo sauce from chipotle peppers, a pinch of salt, black pepper, and Mexican oregano.

If the mixture dries out, add a little water to maintain moisture.

Warm the corn tortillas in the skillet to flavor them and make them pliable.

Assemble the tacos by placing the lentil mixture on the tortillas, topping with avocado cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens