Updated: Apr 9
By Sarah Gustafson
This recipe is brought to us by Sarah Gustafson, a talented cook who provides us with delectable recipes to compliment our growing spice collection. This dish is vegan but caters to all taco lovers! It is a great combination of spicy, savory & citrus, these tacos offer a unique twist on a classic we have all grown to love.
- 3 Tomatoes finely chopped
- 1.5 Cups Du Puy Lentils (French Lentils)
- 2 TBLS Tomato paste
- 2 Ancho chillies
- 3 Cascabel chilies
- 1 TSP Cumin seed
- 1 TSP Coriander seed
- 1 TSP Cyprus Salt
- 2 Ripe avocado
- Lime juice, to taste
- 1 TSP Guacamole seasoning
Quick-pickled hibiscus onions:
- 1 Red onion very thinly sliced
- Juice of 2-3 Limes (6 TBLS)
- 6 TBLS Apple Cider Vinegar
- 2 TSP Dried Hibiscus Flowers
- 1 TSP Sugar
Grilled marinated mushrooms:
- 400G of Cremini Mushrooms (Whole)
- Juice of 2-3 limes (6 TBLS)
- 1 TSP Cyprus Salt
-1 TBSP Olive Oil
Tortilla Shells - Heirloom Blue Corn Masa
Prep the quick-pickled onions. Combine all of the ingredients & let sit for min 2 hours, stirring occasionally. Can be made day before & kept in the fridge. Serve at room temperature.
Next, marinate the mushrooms with the lime juice, olive oil and salt (stir occasionally)
Remove seeds & stems from the Ancho & Cascabel chilies & place in a heat proof bowl. Cover them with 1.5 cups boiling water & let soak for 20 mins. Blend the chilies in a food processor, including the soaking liquid, until smooth.
Next place cumin & coriander seeds in a dry fry pan over medium heat & cook until fragrant, shaking the pan a few times to prevent burning. Add to mortar & pestle and crush into a coarse powder, or use a grinder.
Add the chopped onion, minced garlic & olive oil to a large sauté pan & set heat to medium (start with a cold pan to prevent your veg from burning). Sauté for 10-15 mins, stirring often.
Add the spices & cook for 2 mins, stir often. Add the chopped tomato & stir. Let cook for 5 mins.
Add lentils, blended chilies, tomato paste, salt and 1.5 cups water. Bring to a boil, reduce heat to low & cover. Cook for 35-40 mins or until tender. If lentils are not tender & pan is dry add a little water. Remove the lid & allow to simmer uncovered if too liquidy. You want a thick, rich sauce.
Cook your tortilla shells as directed on the packaging. Keep the cooked tortillas well wrapped in a clean tea towel while you prep the rest of the meal.
Prep the guacamole by scooping the avocado flesh into a bowl & mash with lime juice & seasoning.
While the lentils are simmering, thread the marinated mushrooms onto skewers (stem & cap facing out) & grill on high for a few minutes per side or toss them in a hot grill pan over high heat.
Serve everything family-style and build your own taco. Enjoy!