It’s Taco Time!
Do you love Mexican food?
I LOVE Mexican food. I’ve blogged before about how ethnic food was my saviour when I became a vegetarian four years ago.
The ethnic food influence has been pretty evident throughout the recipes I’ve blogged. Let’s see…
- There was my other Mexican-influenced dish, my Black Bean Quesadillas with Cilantro Salsa
- French-inspired quiches, from Gruyere, Leek and Roasted Red Pepper Quiche to Mushroom Goat Cheese Quiche
- A Greek Spanakopita recipe
- Mediterranean Stuffed Whatevers
- Italian/Indian rice in the creamiest tomato sauce you’ll ever make with Riso alla Orientale
- Italian risottos, from Butternut Squash Risotto to Mushroom Risotto
- Romanian/Greek inspired Leek, Spinach, Lentil and Potato Pie
- and Asian influence with Anna’s Asian Lettuce Wraps
So let’s just add to the mix with a Mexican taco feast, shall we?
This is a really fun dinner to make because it’s an ‘assemble-it-yourself’ dish, which I always find is enjoyable for everyone as you can customize your meal however you prefer. It’s a great one to serve at parties. You can choose whichever toppings you prefer, but for this version I topped my taco and taco ‘meat’ with avocado, tomatoes and my homemade coleslaw (recipe below).
What to do when ground beef taco meat is no longer an option?
Make lentil taco ‘meat’ of course!
INGREDIENTS (serves 6):
For taco meat:
1 tbsp extra-virgin olive oil
2 tsp minced garlic
1/4 cup diced onion
3/4 cup dried lentils
1 tsp chili powder
1 tsp cumin
1 tsp oregano
Salt and pepper
Pack of tortilla wraps (gluten-free if necessary)
1 avocado, halved and pitted, and then sliced into thick wedges
Baby tomatoes, halved or 2 regular tomatoes, sliced
Anna’s Waldorf Coleslaw (recipe below)
1. Heat oil in a frying pan. Add garlic and onion; stir fry for 5 minutes or until onion starts to soften.
2. Meanwhile, boil lentils in 1 1/2 cups water. When cooked, water should have disappeared.
3. Add cooked lentils to onion and garlic, then add seasonings. Add salt and pepper to taste.
4. Fry for 5 more minutes.
5. Assemble with wraps, avocados, tomatoes and coleslaw (recipe below).
Nutritional information below is per serving of taco meat only, if serves 6:
Anna’s Waldorf Coleslaw
I call this Waldorf Coleslaw because I make it a bit like a Waldorf salad with the apples and nuts, but coleslaw…does that make sense? If not, just read on for the recipe; hopefully all will become clear :).
1 bag shredded cabbage and carrot (coleslaw mix)
1/2 cup walnuts
1/2 apple, diced
1/4 cup to 1/2 mayonnaise (or Veganaise) – just use however much you want till it’s as wet as you prefer. Some people don’t want their coleslaw too wet.
1-2 tbsp almond milk, to thin out the mayo a bit
1 tsp Sucanat (optional, only if you prefer a sweeter coleslaw)
1. Mix the cabbage and carrot mix, walnuts and diced apple in a large salad bowl.
2. Add mayo and stir until combined, then add milk to thin it out a bit.
3. Taste, if too sour for you, you can add some Sucanat to sweeten. Done!
Nutritional information below per serving of coleslaw if serves 6 (no Sucanat, 1/4 cup mayo):