Gluten Free Pineapple Pico Lentil Tacos
These tacos are a serious flavor party — smoky, spiced lentils piled into warm corn tortillas and crowned with a bright, juicy pineapple pico that brings just enough heat from fresh jalapeño. The combination of cumin, smoked paprika, and chili powder gives the lentils a deeply savory backbone, while a squeeze of lime at the end keeps everything tasting fresh and alive. One of the trickiest parts of eating gluten-free at taco night is the tortilla situation, but certified gluten-free corn tortillas handle that cleanly — especially when you char them directly over a flame for that authentic, slightly smoky edge. The pineapple pico is genuinely the star here: sweet diced pineapple, Roma tomatoes, red onion, cilantro, and lime juice come together in minutes and taste like something you'd find at a really good taqueria. Optional sliced avocado on top takes it from great to absolutely over-the-top satisfying. This recipe makes 8 tacos and serves 4, so it's just as good for a casual weeknight dinner as it is for feeding a small crowd.
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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 tbsp olive oil
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
- 2 medium roma tomatoes, seeded and finely diced
- ¼ medium red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp lime juice
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 medium avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils and 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape and the water is absorbed. Drain any excess liquid through a fine-mesh strainer and set aside.
- 2
While the lentils cook, make the pineapple pico: combine the diced pineapple, tomatoes, red onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside at room temperature to let the flavors come together.
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