Fish Free Avocado Crema Lentil Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup black lentils (or green lentils), rinsed
- 2 ½ cups water
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp olive oil
For the pico de gallo
- 4 roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 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, as needed to thin
For serving
- 8–10 small corn tortillas
- lime wedges (optional)
- hot sauce (optional)
Instructions
- 1
Combine the rinsed lentils, water, cumin, smoked paprika, chili powder, garlic powder, onion powder, and 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, 20–25 minutes. Drain any excess water.
- 2
While the lentils simmer, make the pico de gallo. Combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside at room temperature to let the flavors come together.
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