Fructose Free Gluten Free Salsa Verde Lentil Tacos
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 10–12 medium), husked and rinsed
- 2 jalapeños, stems removed
Ingredient noteJalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
- 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.
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