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.
Add one cup lentils to a small pot and cover with water. Bring lentils to a boil then turn down and simmer until tender.
Prep ingredients by dicing onion, bell peppers, and mango as well as shredding the cabbage, pressing the garlic and juicing the lime.
Add oil and onion to a large saute pan. Cook over medium heat until beginning to become translucent.
Add diced bell peppers. Cook until tender, but still crisp.
Add garlic, chipotle chili powder, salt, and cumin to peppers and onions. Then add lentils. Gently sauté to blend flavors.
Stir in lime juice.
Warm corn tortillas on a griddle or in a toaster.
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
Directions
Add one cup lentils to a small pot and cover with water. Bring lentils to a boil then turn down and simmer until tender.
Prep ingredients by dicing onion, bell peppers, and mango as well as shredding the cabbage, pressing the garlic and juicing the lime.
Add oil and onion to a large saute pan. Cook over medium heat until beginning to become translucent.
Add diced bell peppers. Cook until tender, but still crisp.
Add garlic, chipotle chili powder, salt, and cumin to peppers and onions. Then add lentils. Gently sauté to blend flavors.
Stir in lime juice.
Warm corn tortillas on a griddle or in a toaster.
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.