Smoky Lentil, Pork & California Walnut Mince Tacos

Course Main Course
Cuisine Mexican
Keyword Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 829kcal


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


  • 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

To serve

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


  • 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.


Serving: 1589 | Calories: 829kcal | Carbohydrates: 66g | Protein: 36g | Fat: 43g | Saturated Fat: 11g | Fibre: 17g | Sugar: 20g


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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