These are incredible.
𝗙𝗢𝗥 𝗟𝗘𝗡𝗧𝗜𝗟 𝗙𝗜𝗟𝗟𝗜𝗡𝗚:
🍅2 1/2 c. cooked green lentils (from about 1 cup dried)
🍅1 tbsp. extra-virgin olive oil
🍅1/2 yellow onion, finely chopped
🍅2 garlic cloves, minced
🍅3 tbsp. tomato paste
🍅1 chipotle pepper in adobo sauce
🍅1 tsp. ground cumin
🍅1/2 tsp. ground coriander
𝗙𝗢𝗥 𝗖𝗥𝗘𝗔𝗠𝗬 𝗔𝗩𝗢𝗖𝗔𝗗𝗢 𝗦𝗔𝗨𝗖𝗘:
🥑Juice of 1 lime
🥑1 tbsp. extra-virgin olive oil
🥑1/4 c. fresh cilantro leaves and tender stems
🥑1 garlic clove, minced
🥑1/2 tsp. kosher salt
🌽8 corn tortillas, warmed
🌽Pickled red onions
🌽Cilantro leaves, for serving
🌮Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
🌮Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
🌮Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
🌮Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
🌮Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.