Lentil and Mango Tacos with Napa Cabbage

AuthorAngela
RatingDifficultyBeginner

These gourmet tacos are easy and nutritious. Napa cabbage, mango, and cashew cream add unique flavor and crunch. Napa cabbage is a cruciferous vegetable which makes it one of the healthiest food choices and a great replacement for iceberg lettuce. The sweet mango brings balance to the spicy lentils.

TweetSave
lentil mango taco
Yields4 Servings
 1 onion, diced
 1 tsp oil, or vegetable broth for oil free
 1 red bell pepper
 1 orange bell pepper
 2 cups cooked lentils
 1 clove of garlic
 1 tsp chipotle chili powder
 1 tsp cumin
 1 tsp salt
 1 mango, diced
 1 cup napa cabbage, finely shredded
 8 corn tortillas
 1 handful of cilantro leaves
 1 lime, juiced
1

Add one cup lentils to a small pot and cover with water. Bring lentils to a boil then turn down and simmer until tender.

2

Prep ingredients by dicing onion, bell peppers, and mango as well as shredding the cabbage, pressing the garlic and juicing the lime.

3

Add oil and onion to a large saute pan. Cook over medium heat until beginning to become translucent.

4

Add diced bell peppers. Cook until tender, but still crisp.

5

Add garlic, chipotle chili powder, salt, and cumin to peppers and onions. Then add lentils. Gently sauté to blend flavors.

6

Stir in lime juice.

7

Warm corn tortillas on a griddle or in a toaster.

8

Assemble tacos by placing 1/4 cup lentil mixture on a corn tortilla. Top with mango, napa cabbage, and cilantro. Serve with cashew sour cream, if desired.

Ingredients

 1 onion, diced
 1 tsp oil, or vegetable broth for oil free
 1 red bell pepper
 1 orange bell pepper
 2 cups cooked lentils
 1 clove of garlic
 1 tsp chipotle chili powder
 1 tsp cumin
 1 tsp salt
 1 mango, diced
 1 cup napa cabbage, finely shredded
 8 corn tortillas
 1 handful of cilantro leaves
 1 lime, juiced

Directions

1

Add one cup lentils to a small pot and cover with water. Bring lentils to a boil then turn down and simmer until tender.

2

Prep ingredients by dicing onion, bell peppers, and mango as well as shredding the cabbage, pressing the garlic and juicing the lime.

3

Add oil and onion to a large saute pan. Cook over medium heat until beginning to become translucent.

4

Add diced bell peppers. Cook until tender, but still crisp.

5

Add garlic, chipotle chili powder, salt, and cumin to peppers and onions. Then add lentils. Gently sauté to blend flavors.

6

Stir in lime juice.

7

Warm corn tortillas on a griddle or in a toaster.

8

Assemble tacos by placing 1/4 cup lentil mixture on a corn tortilla. Top with mango, napa cabbage, and cilantro. Serve with cashew sour cream, if desired.

Lentil and Mango Tacos with Napa Cabbage

Leave a Reply

Your email address will not be published. Required fields are marked *