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.
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