Lentil Tacos with Avocado Sour Cream
Transform your Taco Tuesday with these vibrant and satisfying Lentil Tacos with Avocado Sour Cream! Packed with plant-based protein, the spiced lentil filling is seasoned with aromatic cumin, smoked paprika, and oregano for a bold and hearty flavor profile. Topped with a creamy, tangy avocado sour cream made with fresh lime juice and cilantro, these tacos are a refreshing twist on a classic favorite. Nestled in warm corn tortillas and customizable with crisp lettuce, juicy diced tomatoes, and shredded cheese, this easy recipe comes together in just 40 minutes, making it perfect for busy weeknights. Healthy, flavorful, and endlessly versatile, these vegetarian tacos are a crowd-pleaser for meat-lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 2.5 cups Vegetable broth or water
- 2 tablespoons Olive oil
- 1 piece Small onion, diced
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 pieces Avocado
- 0.75 cup Sour cream
- 1 piece Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 1 cup Shredded lettuce or cabbage
- 0.5 cup Diced tomatoes (optional)
- 0.5 cup Shredded cheese (optional)
Instructions
Rinse the lentils under cold water in a fine-mesh sieve. Set aside.
In a medium-sized pot, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
While the lentils are cooking, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Cook for another minute, stirring constantly, until fragrant.
Add the cooked lentils to the skillet and stir to coat them with the spices. Cook for 2-3 minutes, allowing the flavors to meld together. Remove from heat.
To make the avocado sour cream, place the flesh of the avocados, sour cream, lime juice, and chopped cilantro in a blender or food processor. Blend until smooth and creamy. Adjust salt to taste if necessary.
Warm the corn tortillas in a dry skillet over medium heat, or wrap them in foil and heat them in a 350°F (175°C) oven for 5-7 minutes.
Assemble the tacos: Spoon the spiced lentil mixture onto each tortilla and top with shredded lettuce or cabbage, diced tomatoes, shredded cheese (if using), and a dollop of avocado sour cream.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 32.7 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1047 mg | 81% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4003 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
