Lentil Tacos with Avocado Cream and Pickled Carrots

Preparation Time: 15 minutes

Start to Finish Time: 35 minutes

• Ingredients

  • 1 large carrot

  • 1 tablespoon sugar

  • 1 teaspoon Aurora Fine Sea Salt

  • 1/2 cup Ponti white wine vinegar

  • 1 cup water for the avocado cream

  • 2 avocados

  • 2 tablespoons sour cream

  • 1 teaspoon Aurora Lime Juice

  • Aurora Kosher Salt and freshly ground black pepper, to taste for the lentil taco filling

  • 2 tablespoons Aurora Avocado Oil

  • 1 onion, finely chopped

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon Aurora Oregano

  • 1/2 teaspoon garlic powder

  • 1/8 teaspoon cayenne pepper

  • 1 398ml can Rodolfi Fine Diced Tomatoes

  • 1 398ml can Aurora Lentils, drained and rinsed

  • Aurora Kosher Salt and freshly ground black pepper to season the tacos before assembling

  • 12 6 inch soft taco shells

  • fresh cilantro

  Serving Ideas: Feel free to add your favorite toppings such as cheddar cheese, olives or salsa.

• Directions

  To make the quick pickled carrots, use a potato peeler to create thin ribbons, rotating the carrot for even pieces. Dice the remaining core and set aside. Place ribbons in a bowl, then add sugar, salt, vinegar, and water. Mix, press down to submerge, and set aside for 15 minutes or until ready to use.

  To make the avocado cream, halve and peel the avocados, then mash them in a bowl with sour cream, lime juice, and a pinch of salt and pepper. Set aside.

  To make the lentil taco filling, heat avocado oil in a sauté pan over medium heat. Cook onions and reserved carrots until soft, 4-5 minutes. Season with salt and pepper, then add spices and toast. Stir in diced tomatoes and cook for a few more minutes. Add lentils, bring to a simmer, and cover for 10 minutes. Uncover and gently mash some of the filling with a spoon. Simmer until most liquid evaporates, 5-8 minutes. Remove from heat and set aside for assembly.

  To assemble tacos, prepare tortillas as directed. Drain and squeeze excess liquid from carrot ribbons. Spread avocado cream on tortillas, then add lentil filling, carrot ribbons, and cilantro. Enjoy!