Updated: Jan 12
These high-fiber, low-carb, and vegan tacos are packed with flavor and low on calories. Great for someone trying to clean up their diet, while still enjoying Taco Tuesday!
Aloha beauties! I shared this low carb, high fiber, and vegan taco recipe over on my Instagram last week, and thought that it deserved a space on the blog as well.
I love tacos, but they aren't always healthy. Well, these little treasures not only taste AMAZING, but they are also good for you. If you are cleaning up your diet, love tacos, and don't want to skimp on flavor, give this recipe a try this week!
(All ingredients can be bought at your local Trader Joes)
Vegan Taco "Meat" Recipe
1 & 1/2cups pre-cooked lentils
1 -2 tbsp of avocado oil (Or other cooking oil)
1tsp Cumin Powder
1tsp Chili Powder
1/2tsp onion powder
1/2 tsp garlic powder
a sprinkle of salt and pepper
1/4-1/2 cup of vegetable broth as needed
In a skillet over medium-high heat, heat oil and then add all other ingredients except the broth. Sautee lentils until all ingredients are mixed well with a spatula. Then add in broth little by little until the "meat" loosens up. (May need more broth, depending on desired consistency.) Once reached the desired consistency, remove from heat, and prepare to assemble for tacos.
**Special Note: I use this "meat" also in taco salads as well as for breakfast with diced tomatoes and chopped spinach and a fried egg on top. These are just a couple of other recipes you might want to try.**
Vegan Taco "Meat"
6 Jicama Taco Shells
4 radishes sliced
10 mini heirloom tomatoes
1 scallion chopped
1/2 avocado sliced
Salsa, Micro greens (or Spring Mix lettuce), and a squeeze of Limes for garnish.
Assemble Tacos starting with the Jicama shells, then about 2 tbsps of Vegan Taco "Meat". Next add the avocado, radishes, tomatoes, followed by all other ingredients and garnishments. Enjoy!
Makes 6 tacos. Serves well with Black Beans.