I named these tacos from the place that inspired this recipe many years ago on Alex and I’s destination wedding/honeymoon to Kauai. There is a little hole in the wall (literally) burrito/taco joint called Red Hot Mama’s that is the last place to get a good bite before entering the Napali Coast in Hanalei, Kauai. (If you ever have a chance – go there!!!) I took home the memory of flavors from these tacos and made my own vegan version. (Typically, these are served with fresh flaky white fish. If you would like to try this I recommend Ono, Halibut or Tilapia) These tacos are high in fiber and saturated fat free. With flavors of lime, cilantro, cumin, you can’t go wrong! Serve these on corn tortillas and you have a purely fresh, delicious and healthy meal! (If your unsure about corn tortillas give them a chance! When they are heated on the stove they are amazing and much better for you than flour tortillas (GF!) This meal is extremely cheap, healthy and makes enough for 4-6 people. I’ve had many people ask for this recipe – so here it is!
** You can also use the extra lentils for a breakfast scramble the next day! Just add 6 grape tomatoes, sliced in half, face DOWN, in a sprayed pan. Cook until you can press each with a fork. Turn the heat to medium-low, add lentils, egg whites and a dash of salt and pepper. Stir to combine and scramble. Top with a light sprinkle of cheese, cilantro – and of course my fav – radishes!
Here’s a quick video as well! Sorry about my hair – it looks terrible!! Oh well…
SERVES 4 with leftover lentils for BREAKFAST SCRAMBLE!
(Corn Tortillas are Yellow Tier. Everything else is GREEN!)
Not Sure what I’m Talking about? => 90/10 Nutrition
Olive/Coconut Oil cooking spray and a splash of broth
2 cloves of garlic chopped
1 small red onion (or 1/2 large)
1 1/2 cups brown lentils
1 can rotel diced tomatoes and green chilis, slightly drained
1/2 TBS diced jalapenos (fresh or jarred)
3/4 cup cilantro, chopped (reserve 1/4 cup for topping)
1 tsp cumin
2 dashes ground cinnimon
1/2 tsp salt
1-2 limes, sliced into wedges
sour cream and fresh salsa (optional)
1 package yellow or white corn tortillas
Rinse and cook lentils in 4 1/2 cups boiling water until soft and cooked through.
(About 15-20 minutes) Drain extra water if necessary and put aside.
Heat one large pan on medium. Heat another separate small pan on medium-high with nothing in it. When hot, spray with oil add the garlic and onion. Saute until onions become tender being careful not to burn adding broth if needed. Add the can of rotel, jalapenos, cilantro, lentils and spices and bring to a simmer on medium-high heat. Turn the heat down a bit and simmer gently for about 15 minutes or so until extra liquid is evaporated.
Meanwhile, make your tortillas. Just put a tortilla in, wait 1-2 minutes and flip. Give it one more minute on the other side. Tortillas should be a little toasty but still flexible. Continue until you have enough and be careful not to burn!!
When your lentils are done (you can cover and turn the heat to low if your not done with your tortillas) adjust spices as necessary and squeeze a couple lime wedges into the lentil mixture.
Serve on tortillas and add sliced avocado and a little sprinkle of cilantro on top. Serve with sour cream and a lime wedge on the side.
** When I had these tacos in Hawaii they double layered the tortillas because it keeps them from breaking.