Smoky Lentil, Pork & California Walnut Mince Tacos

Name: Smoky Lentil, Pork & California Walnut Mince Tacos
Prep time: 15 min
Cook time: 15 min
Ingredients: 400 g tinned lentils (265g drained lentils); 3 cloves garlic; 100 g California Walnuts (chopped ); 3 tbsp olive oil; 1 brown onion; 250 g 5% pork mince; Salt & pepper to taste; 2 tsp cumin; 2 tbsp smoked paprika; 1 tbsp dried coriander; 2 tbsp tomato paste; 400 ml chopped tomatoes; 75 ml water; 3 carrots (approx 285g); ½ small red cabbage (approx 185g); 2 spring onions (reserve ¼ for garnish); 1 lime slice; 1 pinch salt; 3 tbsp mayo; 200 g cherry tomatoes; ¼ red onion (approx 50g); 1 lime slice; 1 pinch salt; 150 ml sour cream; 1 handful fresh coriander leaves; 8 mini tortilla wraps

Course Main Course

Cuisine Mexican

Keyword Tacos

Prep Time 15

Cook Time 15

Servings 4

Calories 829kcal

Author Gemtakesfoodpics

Ingredients

Meat filling

400 g tinned lentils 265g drained lentils
3 cloves garlic
100 g California Walnuts chopped
3 tbsp olive oil
1 brown onion
250 g 5% pork mince
Salt & pepper to taste
2 tsp cumin
2 tbsp smoked paprika
1 tbsp dried coriander
2 tbsp tomato paste
400 ml chopped tomatoes
75 ml water

Slaw

3 carrots approx 285g
½ small red cabbage approx 185g
2 spring onions reserve ¼ for garnish
1 lime slice
1 pinch salt
3 tbsp mayo

Salsa

200 g cherry tomatoes
¼ red onion approx 50g
1 lime slice
1 pinch salt

To serve

150 ml sour cream
1 handful fresh coriander leaves
8 mini tortilla wraps

Instructions

Drain and rinse lentils
In a chopper (or with a knife), finely chop your garlic, walnuts & onion (if in a chopper can be all combined together).
In a pan, place 1 tbsp olive oiI on a medium heat.
Add in 250g meat, break up with a wooden spoon.
Season with salt + pepper to taste and cook until browned.
Drain oil out and place meat into a bowl.
Place garlic, onion & walnuts on a medium to low heat in the same pan with 1 tbsp olive oil.
Add in cumin & smoked paprika. Coriander + salt, tomato paste and stir together to cover.
Add meat, lentils, chopped tomatoes and 75ml water.
Season to taste.
Simmer on a low heat for 8-10 minutes. This will be the taco filling.
While the taco filling cooks, grate carrots and cabbage, and slice spring onions.
Place altogether in a bowl with lime, salt & mayo and stir together until well combined. This makes the fresh slaw.
Chop cherry tomatoes and red onion and place in a bowl with lime juice and salt. Mix together to make your zingy salsa.
When ready to serve, gently heat tortillas in a pan one by one. You can keep them warm on a plate under some foil or a dish towel.
Plate up your tacos with the tortilla as a base, dollop of sour cream, taco filling and salsa on top. Serve slaw on the side or place on top, too.
Sprinkle remaining spring onion and coriander leaves on top, serve each plate with a slice of lime.

Nutrition

Notes

Cook’s tips:

Add some jalapenos (from a jar) and green tabasco on top for some spice or add chopped jar jalapenos straight into your salsa.

Add some red chilli flakes (in small increments) into your taco filling when adding spices if you want to add spice while cooking.

Recipe created by Gemtakesfoodpics

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