It’s Taco Wednesday and I’m ready to blow your mind.

Written by: socialgghe

First question I had for myself following making these tacos was how much feet is peppa pig do I only have only 1 various other legit taco recipe in my site?! The Hispanic in me is certainly disappointed.

Alternatively, I’m now on a mission to bring you approximately three even more taco dishes by the end of summer. Could need to whip out the gradual cooker for just one of them.

This recipe reflects my effortless love for lentils and everything vegetarian lately. If you are not in to the lentil obsession allow me to expose you to the dietary magic of the small legumes. Lentils are filled with fiber, proteins, folate, magnesium and an excellent source of iron! Who understood something so little could be this kind of food powerhouse?

To really give the lentils some taste and of course, make for a unique taco, I decided to make my very own green tomatillo verde sauce. The sauce itself reminds me of while i used to reside in California and make chile verde with my roommate just about any Sunday. We resided for those weekend cooking nights, I swear.

I love the flavor that the tomatillos, poblano peppers and garlic provide to the sauce, especially since they’re all roasted.

Oh and do not you get worried, the sauce itself is easier to make then you think; all you have to to do is normally broil the peppers and garlic clove then blend with cilantro. It smells and likes incredible, almost to the main point where I would want to pour it directly into my mouth area and sink right into a dreamy green sauce food coma. That’s most likely just me though.

While shopping for taco substances in the shop, I couldn’t help but stalk the make section and pick up some fruit for the summer salsa. By no means in my life have I made a fruit salsa this great you guys. Mango + pomegranate + + crimson onion + cilantro + lime!!! Fundamentally that means you NEED to try it ASAP.

Lastly, what’s a taco without some cheese? I opted to used Move Veggie! Monterey Jack & Cheddar Shreds because they’re lactose-free and tummy friendly. I do believe the tacos will be quite fantastic with their dairy products free of charge (vegan) mozzarella shreds too! I love the way they melted into the lentils which dreamy sauce I had been telling you about.

This is a great nutritious vegetarian recipe. I would recommend providing the tacos with some guacamole or chopped up avocado, plus a side of corn and Spanish rice or quinoa.

Here’s to even more delicious summer night time meals! If you make this, be sure to upload an image to Instagram and label #ambitiouskitchen so I can easily see your creations. Xo!

Calorie consumption: 389 calories

Prep period:

20 mins

Cook time:

40 mins

Total time:

1 hour


Seed products from 1/2 of the pomegranate (about 1/2 glass)

2-3 tablespoons fresh chopped cilantro

1/4 cup diced red onion

1 teaspoon refreshing lime juice

For the lentils & sauce

1 1/2 cups water

1 pound tomatillos

1 poblano pepper

3 unpeeled cloves garlic

½ cup GO Veggie! Monterey Jack & Cheddar Shreds


First make the salsa: Put mango, pomegranate, red onion, cilantro, and lime juice to some medium bowl; mix until just mixed. Cover and place in refrigerator until tacos are ready to serve.

Next make the lentils: Put 1 ½ cups of water and lentils to a medium pot and place over high temperature. Bring to a boil, then reduce temperature to low, cover and simmer for 25-35 mins or until lentils are fork sensitive and water provides absorbed completely. USUALLY DO NOT overcook the lentils or they’ll become mushy and we don’t want them to be mushy. Once lentils are prepared, drain out unwanted water from pot and remove from warmth.

While lentils are food preparation, make the tomatillo sauce. Remove husks from tomatillos and wash them under hot water; lower in two and place slice part down on a foil-lined pan along with garlic, jalapeno halves and poblano pepper. Place under the broiler for 5-8 moments or until the skin of the tomatillos and peppers are dark golden brown and somewhat blackened. Remove in the oven and invite to cool for 5 minutes.

Once cooled plenty of to handle, peel the blackened skin from poblano pepper and discard. Remove the roasted garlic cloves off their skin and increase a blender along with the remaining poblano pepper (stem and skin removed), tomatillos and jalapeno halves. Add cilantro and lime juice; blend for 1-2 minutes or until soft.

Mix in 1 glass of tomatillo sauce into cooked lentils. Add sodium and pepper to flavor. Reserve extra sauce for garnish (or you should use it being a salsa with potato chips).

To assemble tacos: Increase 1 tablespoon of GO Veggie cheese within a taco, then place about ¼ cup lentils and top with a tablespoon or two of mango-pomegranate pico. Acts 4, 2 tacos each.

Feel absolve to make use of 1 cup canned salsa verde or green enchilada sauce for an instant shortcut.

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