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Heart-Healthy Chorizo-Spiced Lentil and Avocado Tacos

Chorizo-Spiced Lentil and Avocado Tacos
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Heart-Healthy Chorizo-Spiced Lentil and Avocado Tacos

Nutrition Facts

Heart-Healthy Chorizo-Spiced Lentil and Avocado Tacos
CaloriesCalories
450 Per Serving
ProteinProtein
0g Per Serving
FiberFiber
0g Per Serving
×
Calories 450
Total Fat 0.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 340 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Ingredients

Servings   4   Serving Size   2 tacos

Fresh Avocado Citrus Crema

  • 1 ripe, fresh avocado (halved, pitted, peeled)
  • 1/2 cup plain 2% Greek yogurt
  • 1 1/2 teaspoon fresh lime juice
  • 1 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder

Lentil Avocado Tacos

  • 1 tablespoon avocado oil OR
  • 1 tablespoon sunflower oil
  • 1 large green bell pepper (diced)
  • 1/3 cup red onion (finely diced)
  • 1/3 cup walnuts (finely chopped)
  • 1 15-ounce can no-salt-added lentils (drained) OR
  • 1 1/2 cups cooked lentils
  • 1 large garlic clove (minced)
  • 1 teaspoon fresh oregano (minced) OR
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 8 (5- to 5 1/2-inch diameter) corn tortillas (lightly pan-grilled) OR
  • 8 (5- to 5 1/2-inch diameter) flour tortillas (lightly pan-grilled)
  • 1 ripe avocado (halved, pitted, peeled, sliced)
  • 1/4 cup loosely packed, fresh cilantro leaves and stems
  • 1 lime (cut into 8 wedges or slices)
  • hot sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. For the Avocado Citrus Crema: Place avocado, Greek yogurt, lime juice, lemon juice, salt and chili powder into a food processor or electric mixer bowl and blend until creamy. Set aside while you prepare the tacos.
  2. For the Tacos: Heat the oil in a large stick-resistant skillet over medium-high heat. Add bell pepper, onion, and walnuts and sauté until the walnuts are toasted and vegetables begin to brown, about 4 minutes. Add lentils, garlic, oregano, salt, chili powder, and paprika and cook, stirring occasionally, until the lentils are fully heated and bell pepper is softened, about 2 1/2 minutes. Adjust seasoning, as needed.
  3. For Assembly: Warm up tortillas and top with the lentil mixture, fresh crema, and avocado slices, dividing evenly. Sprinkle with the cilantro sprigs and serve with lime wedges. Drizzle with the hot sauce, if desired.
 

Nutrition Facts

Heart-Healthy Chorizo-Spiced Lentil and Avocado Tacos
CaloriesCalories
450 Per Serving
ProteinProtein
0g Per Serving
FiberFiber
0g Per Serving
×
Calories 450
Total Fat 0.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 340 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Ingredients

Servings   4   Serving Size   2 tacos

Fresh Avocado Citrus Crema

  • 1 ripe, fresh avocado (halved, pitted, peeled)
  • 1/2 cup plain 2% Greek yogurt
  • 1 1/2 teaspoon fresh lime juice
  • 1 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder

Lentil Avocado Tacos

  • 1 tablespoon avocado oil OR
  • 1 tablespoon sunflower oil
  • 1 large green bell pepper (diced)
  • 1/3 cup red onion (finely diced)
  • 1/3 cup walnuts (finely chopped)
  • 1 15-ounce can no-salt-added lentils (drained) OR
  • 1 1/2 cups cooked lentils
  • 1 large garlic clove (minced)
  • 1 teaspoon fresh oregano (minced) OR
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 8 (5- to 5 1/2-inch diameter) corn tortillas (lightly pan-grilled) OR
  • 8 (5- to 5 1/2-inch diameter) flour tortillas (lightly pan-grilled)
  • 1 ripe avocado (halved, pitted, peeled, sliced)
  • 1/4 cup loosely packed, fresh cilantro leaves and stems
  • 1 lime (cut into 8 wedges or slices)
  • hot sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. For the Avocado Citrus Crema: Place avocado, Greek yogurt, lime juice, lemon juice, salt and chili powder into a food processor or electric mixer bowl and blend until creamy. Set aside while you prepare the tacos.
  2. For the Tacos: Heat the oil in a large stick-resistant skillet over medium-high heat. Add bell pepper, onion, and walnuts and sauté until the walnuts are toasted and vegetables begin to brown, about 4 minutes. Add lentils, garlic, oregano, salt, chili powder, and paprika and cook, stirring occasionally, until the lentils are fully heated and bell pepper is softened, about 2 1/2 minutes. Adjust seasoning, as needed.
  3. For Assembly: Warm up tortillas and top with the lentil mixture, fresh crema, and avocado slices, dividing evenly. Sprinkle with the cilantro sprigs and serve with lime wedges. Drizzle with the hot sauce, if desired.
 

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