Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa


Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa.

This recipe comes to us from Carly Paige, founder of FitLiving Eats, author of Simply Swapped Everyday, and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge.

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Makes 8 tacos

  • 1 15-ounce can cooked lentils
  • 1 cup walnuts, roughly chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 8 romaine lettuce leaves

 

  • Pineapple Avocado Salsa:
  • 1 cup fresh pineapple, diced
  • 2 avocados, diced
  • ½ jalapeno, seeds removed and diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • ½ teaspoon salt

 

  • Cashew Sour Cream:
  • ¾ cup cashews, soaked for 4 hours
  • ¼ cup water
  • 1 tablespoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt

 

To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly.

Meanwhile, combine the salsa ingredients in a bowl and set aside.

To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy.

To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream.

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Nutrition Information

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

Servings per Recipe: 8

Amount per Serving

Calories:  487

Calories from Fat:  192

Total Fat:  26g

Saturated Fat:  4g

Cholesterol:  0mg

Sodium:  314mg

Potassium:  1031mg

Carbohydrates:  48g

Dietary Fiber:  23g

Protein:  21g

Sugars:  5g

Calcium:  6%

Iron:  38%

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