Eosinophilic Esophagitis Friendly Gluten Free Salsa Verde Lentil Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 10–12 medium), husked and rinsed
- 2 jalapeños, stems removed
- 4 garlic cloves, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp salt
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 cups water
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For serving
- 12 small corn tortillas
- 1 cup shredded green cabbage
- 1 avocado, sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the broiler to high. Arrange the tomatillos, jalapeños, and unpeeled garlic cloves on a baking sheet in a single layer. Broil 4–5 inches from the heat for 5–7 minutes, turning once with tongs, until the tomatillos are charred in spots and softened and the jalapeños are blistered.
- 2
Let the broiled vegetables cool for 5 minutes. Peel the garlic cloves. Transfer the tomatillos, jalapeños, peeled garlic, chopped onion, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth but still slightly textured, about 20–30 seconds. Taste and adjust salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!