Fructose Free Avocado Crema Lentil Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the lentil seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
For the fajita vegetables
- 2 tbsp olive oil
- 1 medium yellow onion, halved and sliced into thin strips
- 1 red bell pepper, seeded and sliced into thin strips
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, seeded and sliced into thin strips
- ½ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely minced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 small flour tortillas (6-inch)
- lime wedges (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–22 minutes. Drain any excess water.
- 2
While the lentils cook, make the pico de gallo. Stir together the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Taste and adjust salt. Set aside.
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