Lentil Walnut Tacos with Lime Slaw and Smokey Cashew Queso Sauce
By Dishing Up the Dirt
This is the kind of dinner you make on a warm evening with good company and a batch of fresh margaritas.
Ingredients
Lentil Walnut Filling
- 1 cup cooked french green lentils
- 1 cup lightly toasted walnuts
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1-2 Tablespoons of water to thin if necessary
Cabbage Lime Slaw
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 2 cloves of garlic, minced
- 1 jalapeño pepper, minced
- 4 radishes, chopped
- 1 cup cilantro, roughly chopped
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons fresh lime juice
- 1 1/2 teaspoons honey or maple syrup
- 1/2 teaspoon fine sea salt
Smokey Cashew Queso Sauce
- 1 cup raw cashews, soaked at least 30 minutes in water
- 2 Tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1-2 teaspoons smoked paprika (more or less depending on preference)
- 1/4 teaspoon cayenne pepper + more to taste
- 1/2 teaspoon fine sea salt
- 2 Tablespoon fresh lemon juice
- 1 cup water + additional to thin if necessary
Overview
Prep Time
30 minutes
Serves
4-6
Instructions
Step 1
Prepare the lentil walnut filling by combining all the ingredients (minus the water) in a food processor and processing until well combined (make sure to leave a little texture). Add water to the mixture if it’s too dry. Taste test and adjust seasonings if need be. Set aside.
Step 2
Prepare the cabbage slaw by whisking together the lime juice, olive oil, honey and salt in a small bowl. In a larger bowl toss together the rest of the ingredients and drizzle with the dressing.
Step 3
Prepare the cashew queso by draining the soaked cashews and rinsing them under cold water. Place all the ingredients for the sauce in a high speed blender and whirl away on the highest setting until the sauce is smooth and creamy. This takes about 1-2 minutes. Scrape down the sides as necessary and add water 1 Tablespoon at a time to thin if need be. Taste test and adjust seasonings as necessary.
Step 4
Warm up a few corn tortillas in the oven and divide the lentil walnut filling and cabbage slaw between tortillas. Drizzle with the queso sauce and enjoy!
Notes
- Queso sauce can be stored in an airtight container in the fridge for up to 1 week
- Taste test as you go
- Adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
