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Vegetarian Lentil Tacos with Avocado and Salsa Fresca


  • 1 1/2 Cups Vegetarian Crumbles
  • 2 Cups Cooked or Canned Lentils
  • 2 Haas Avocados
  • 2 Tomatoes, Diced
  • 1/2 Small Red Onion, Finely Chopped
  • 2 Limes
  • Cilantro, Finely Chopped
  • 1/2 Fresh Jalapeño Pepper, Seeded and Chopped (optional)
  • Corn Tortillas
  • 2/3 Cup Water
  • 1/2 Tbsp Chili Powder (adjust to taste)
  • 1/8 Tsp Cayenne Pepper (adjust to taste)
  • 1/8 Tsp Red Pepper Flakes (adjust to taste)
  • Salt to Taste


  1. Place cooked or canned lentils, crumbles, chili powder, cayenne pepper, red pepper flakes, salt and water in a large saucepan.
  2. Heat over medium-high heat, uncovered, and stir occasionally for 5 minutes or until heated through.
  3. Meanwhile, dice tomatoes, onion and jalapeño (optional) and combine them with lime juice from 1/2 lime, chopped cilantro and a dash of salt. Mix well.
  4. Cut both avocados, scoop and smash. Add lime juice from 1/2 lime and a dash of salt. Mix well.
  5. Heat corn tortillas.
  6. Fill each tortilla with lentil/crumble mixture and top with tomato salsa and a spoonful of avocado.
  7. Top with cilantro and a dash of salt.
  8. Enjoy!

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