Lentil Tacos with Avocado Cream

A 30-minute taco plate built around quick-cooking red lentils simmered with onion, garlic, tomato paste, cumin, chili powder, and smoked paprika. The lentils are spooned into warm corn tortillas and finished with a blended avocado-yogurt cream, crisp cabbage, and cilantro for texture and brightness.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 15 ml neutral oil divided
• 100 g yellow onion finely diced
• 3 clove garlic cloves minced
• 30 g tomato paste
• 4 g ground cumin
• 4 g chili powder
• 2 g smoked paprika
• 1 g black pepper
• 4 g fine salt divided
• 250 g red lentils, rinsed dry
• 720 ml water divided
• 1 count ripe avocado peeled and pitted
• 60 g plain yogurt
• 15 ml lime juice divided
• 4 g fine salt divided
• 30 ml water divided
• 8 count corn tortillas
• 15 ml neutral oil divided
• 15 ml lime juice divided
• 150 g green cabbage thinly shredded
• 15 g fresh cilantro leaves and tender stems, chopped

Instructions

1. Set a large saucepan over medium heat. Add 15 ml of the oil, then add the onion and cook for 3 minutes, stirring, until translucent. Add the garlic and cook for 30 seconds until fragrant. The onion looks softened and glossy, and the garlic smells aromatic but not browned.
2. Stir in the tomato paste, cumin, chili powder, smoked paprika, black pepper, and 4 g of the salt. Cook for 1 minute to toast the spices. Add the lentils and 600 ml of the water, then bring to a boil. Reduce to a steady simmer, cover partially, and cook for 12 to 14 minutes, stirring once or twice, until the lentils are tender but still hold their shape and most of the liquid is absorbed. If the pan looks dry before the lentils are tender, add up to 120 ml of the remaining water a little at a time. The lentils are tender through the center, with a spoonable, lightly saucy mixture rather than a soupy one.
3. While the lentils simmer, blend the avocado, yogurt, 15 ml of the lime juice, the remaining 4 g of salt, and 30 ml of water until smooth. If needed, add a spoonful more water from the measured 30 ml only if the blender struggles, but keep the sauce thick enough to drizzle. The avocado cream is smooth, pale green, and spoonable without visible chunks.
4. Warm the tortillas in a skillet over medium heat with the remaining 15 ml of oil, about 20 to 30 seconds per side, until pliable and lightly blistered. Keep them wrapped in a clean towel so they stay soft. The tortillas are hot, flexible, and lightly spotted from the pan.
5. Stir the remaining 15 ml of lime juice into the lentils. Assemble the tacos with lentil filling, shredded cabbage, avocado cream, and cilantro. Serve immediately. The tacos are assembled with warm filling, crisp cabbage, and avocado cream drizzled over the top.