Chef notes
This recipe always takes under 30 minutes, so if you haven't meal prepped or want a quick dinner, it's the recipe for you. It's very nutritious and filling.
Technique tip: Use a fork to mash the guacamole in a bowl.
Swap option: If you don't like to use oil, you can use water to sauté.
Equipment needed: Mortar and pestle
Ingredients
- 2 ripe avocados, cubed
- 1½ cups cubed ripe mango
- 1/4 cup diced red onion
- 1/2 cup chopped cilantro
- 2 limes, juiced
- 1/2 teaspoon sea salt
- 2 tablespoons grapeseed or coconut oil, for sautéing
- 2 Roma tomatoes, diced
- 2 cups cooked lentils
- 4-6 cups torn kale leaves or baby kale
- 2 teaspoons cumin
- 2 teaspoons chile powder
- 1 teaspoon sea salt, plus more to taste
- 8-12 small tortillas, warmed
Preparation
For the mango guacamole:
Place the guacamole ingredients in a mortar and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
For the tacos:
1.Heat the oil in a large skillet over medium heat.
2.Add the tomatoes and cook until they've lost their shape.
3.Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.
4.Stir in the seasonings, and season with more sea salt, to taste.
5.Fill each tortilla with the lentil filling, then top with mango guacamole.
