Gluten Free Salsa Verde Lentil Tacos
Taco night gets a serious upgrade with this plant-based, naturally wheat-free build that doesn't ask you to compromise on flavor or satisfaction. The real star is the homemade salsa verde — broiled tomatillos and jalapeños blister under high heat until charred and smoky, then blend with fresh cilantro, garlic, and lime into a bright, tangy sauce that makes store-bought versions feel like a distant memory. That salsa gets stirred right into the spiced lentils, simmering down until everything is thick, saucy, and deeply savory with cumin and smoked paprika running through every bite. Corn tortillas are naturally free of gluten-containing grains, so you can char them over the flame and pile them high without a second thought — no specialty swaps needed. Each taco gets finished with crisp shredded cabbage and creamy avocado slices, giving you that satisfying contrast of textures in every fold. This recipe makes four generous servings, so it's just as good for a weeknight dinner as it is for feeding a small crowd. Keep the extra salsa verde on the side, because you will absolutely want more.
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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
- 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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