Gluten Free Chipotle Mango Lentil Tacos
Smoky, sweet, and just a little fiery, these lentil tacos hit every note you want from a satisfying weeknight meal. Earthy green lentils are simmered until tender, then folded into a rich chipotle-tomato sauce built with minced peppers in adobo, cumin, and smoked paprika — the kind of depth that makes you forget there's no meat involved. A bright mango salsa with jalapeño, red onion, fresh cilantro, and lime juice gets stirred together while the lentils cook, so by the time everything comes together it's fresh, juicy, and ready to go. The whole thing is served on corn tortillas warmed in a dry skillet until they're pliable with just a hint of char at the edges — the way tacos are supposed to taste. Corn tortillas are naturally wheat-free, so there's no swapping or substituting required here; the recipe is built around them from the start. Shredded red cabbage adds crunch and color if you want it, and a squeeze of lime over the top ties every layer together. This one serves four and comes together in under an hour, making it an easy answer to the question of what's for dinner.
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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 chipotle sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes, drained
- ½ tsp salt, plus more to taste
For the mango salsa
- 1 large ripe mango, peeled and finely diced
- ¼ red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 cup shredded red cabbage (optional)
- lime wedges, for serving (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, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, make the mango salsa: combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature.
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