Lentil Tacos With Corn & Avocado Salsa
Tacos are a delicious healthy summer inspired meal. Lentils are high in fibre, iron and protein but if desired, can also be swapped out chicken or ground beef. This recipe is perfect for a quick weeknight dinner.
6 corn tortillas
2 x celery sticks diced
½ capsicum diced
1 clove garlic minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp oregano 400g
1 tin lentils 400g
1 tin tomatoes
Salt & pepper
3 x tablespoons Mayo
1 tablespoon siracha or chipotle paste
CORN & AVOCADO SALSA
1 corn on the cob
Handful fresh coriander.
Juice ½ lime
Zest half of lime
½ onion diced
2 x tablespoon olive oil
1 tablespoon vinegar
1 avocado ½ tsp chili flakes.
Salt & pepper.
Pour the lentils into a sieve & rinse the lentil under cold running water set aside.
Fine dice the capsicum and celery.
Heat a pot to medium heat with 2 tablespoon of olive oil. Add the celery garlic and capsicum sauté till soft. Add the cumin, coriander, oregano, and smoked coriander, cook for a further 2 minutes.
Pour in the tin of tomatoes and cook for 10 minutes stirring frequently.
Add the lentils and cook for a further 3-4 minutes.
Using a knife remove the corn kernels from the cob. There is no need to cook the corn. The raw corn gives an extra bite.
Dice the onion
Cut the avocado into cubes.
In a bowl add the corn, coriander, avocado lime juice, lime zest, vinegar, olive oil, chilli flakes salt and pepper.
In a bowl combine the mayonnaise and siracha or chipotle paste together.
To assemble the tacos, heat the corn tortillas. Spread a generous layer of the spicy mayo on to the corn tortilla, add the chopped lettuce, lentils, corn salsa and fresh coriander. Best served immediately