Heart-Healthy Chorizo-Spiced Lentil and Avocado Tacos

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Servings:

• Recipe serving size: 2 tacos
• Number of servings: Adjust Reset

Ingredients:

• Fresh Avocado Citrus Crema:

• 1 ripe, fresh avocado, halved, pitted, and peeled
• 1/2 cup plain 2% Greek yogurt
• 1 1/2 tsp. fresh lime juice
• 1 1/2 tsp. fresh lemon juice
• 1/4 tsp. sea salt
• 1/4 tsp. chili powder

• Lentil Avocado Tacos:

• 1 Tbsp. avocado oil or sunflower oil
• 1 large green bell pepper, diced
• 1/3 cup red onion, finely diced
• 1/3 cup walnuts, finely chopped
• 1 15-oz. can no-salt-added lentils, drained (or 1 1/2 cups cooked lentils)
• 1 large garlic clove, minced
• 1 tsp. fresh oregano, minced (or 1/2 tsp. dried oregano)
• 1/4 tsp. sea salt
• 1/4 tsp. chili powder
• 1/4 tsp. smoked paprika
• 8 (5- to 5 ½-inch diameter) corn or whole-wheat tortillas, lightly pan-grilled
• 1 ripe avocado, halved, pitted, peeled, and sliced
• 1/4 cup loosely packed fresh cilantro sprigs
• 1 lime, cut into 8 wedges or slices
• Hot sauce (optional)

Instructions:

1. For The Avocado Citrus Crema:

2. Place avocado, Greek yogurt, lime juice, lemon juice, salt and chili powder into a food processor or electric mixer bowl and blend until creamy. Set aside while you prepare the tacos.

1. For The Tacos:

2. Heat the oil in a large stick-resistant skillet over medium-high heat. Add bell pepper, onion, and walnuts and sauté until the walnuts are toasted and vegetables begin to brown, about 4 minutes. Add lentils, garlic, oregano, salt, chili powder, and paprika and cook, stirring occasionally, until the lentils are fully heated and bell pepper is softened, about 2 1/2 minutes. Adjust seasoning, as needed.

1. For Assembly:

2. Warm up tortillas and top with the lentil mixture, fresh crema, and avocado slices, dividing evenly. Sprinkle with the cilantro sprigs and serve with lime wedges. Drizzle with the hot sauce, if desired.