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spicy vegan lentil tacos with avocado whip

by Jackie Newgent  |  February 21, 2017  |  0 Comments

spicy vegan lentil tacos with avocado whip

The Recipe Redux topic of the month is to showcase my healthy take on tacos. So here you go! I swapped the taco “meat” with spicy lentils! I kept everything else in this taco recipe vegan to make it a 100% plant-based meal. And that avocado whip on top … it’s kinda addictive, in a good way! By the way, you don’t have to be vegan to enjoy these tacos. Just do your best to eat these tacos as is rather than smothering with cheese and sour cream! Enjoy!

Calories saved: 140

Why it’s better for you? A whopping amount of dietary fiber!

 spicy vegan lentil tacos with avocado whip

spicy vegan lentil tacos with avocado whip

Yield: 4 servings

Serving size: 2 tacos


  • 3/4 cup dry lentils, rinsed and drained
  • 1 3/4 cups low-sodium vegetable broth
  • 3/4 teaspoon sea salt (divided)
  • 1 large Hass avocado
  • Juice of 1 lime (divided)
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon avocado oil or grapeseed oil
  • 4 scallions, thinly sliced, green and white parts separated
  • 1 small jalapeno, with seeds, thinly sliced
  • 2 large garlic cloves, minced
  • 1 teaspoon chili powder
  • 8 small (5- to 6-inch) soft corn tortillas or taco shells
  • 2 cups pico de gallo (fresh chunky salsa), drained of excess liquid


  1. In a medium saucepan, bring the lentils, broth, and 1/4 teaspoon salt to a boil over high heat. Reduce heat to medium-low, partially cover, and simmer until the lentils are cooked through and liquid is absorbed, about 20 to 22 minutes. Cover and set aside.
  2. Meanwhile, peel and cube the avocado; compost the seed and peel. Add the cubed avocado, 2 teaspoons of the lime juice, the turmeric, and 1/4 teaspoon of the salt to blender container. Cover and puree on high speed until fluffy, about 2 minutes. (Alternatively, blend in a mixing bowl using an electric mixer.) Set aside.
  3. Heat the oil in a large cast iron or other stick-resistant skillet over medium-high heat. Add the white part of the scallions, jalapeno, and garlic and sauté until the garlic is fragrant, about 1 1/2 minutes. Add the lentils, chili powder, 1 tablespoon of the lime juice, and remaining 1/4 teaspoon salt and cook while stirring until flavors are well combined, about 2 minutes. Stir in the green part of the scallions.
  4. Stuff tortillas or taco shells with the lentil mixture and pico de gallo, top with the avocado whip, and serve. If desired, serve with extra taco toppings of choice.

Per serving: 330 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 540mg sodium, 49g total carbohydrate, 16g dietary fiber, 9g sugars, 15g protein


The “Before” Version

Inspired by Ground Beef Tacos

Per serving: 470 calories, 31g total fat, 15g saturated fat, 90mg cholesterol, 970mg sodium, 23g total carbohydrate, 3g dietary fiber, 6g sugars, 24g protein


Tasteover Tips

  • Consider using lentils as a hearty and satisfying swap for ground beef
  • Rather than doubling up by using guacamole and sour cream, create an avocado whip
  • Focus on freshness by using pico de gallo rather than a jarred salsa








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