Crispy Avocado and Lentil Tacos

dairy freevegetarian
https://www.chocolateforbasil.com/blog/lentil-rice-with-avocado-crema

If you’re stuck in a vegetarian taco rut, whip out your air fryer and make these crispy avocado tacos with lentils cooked with taco seasoning and topped with the most amazing avocado crema.

Crispy Avocado and Lentil Tacos

I used to not use my air fryer. Through blogging, I was lucky enough to be gifted two separate air fryers. I know! And I rarely used them. Every once in a while, I would try a little chicken tender for my kids and it was great and all, but I guess I associated air fryers with…. fried food.

Crispy Avocado and Lentil Tacos

But air fryers are way more than that. Air fryers are for cooking everything from meats to veggies, and when I was craving a crispy fish taco but couldn’t find any fresh fish, I thought to bread and fry some avocados in the air fryer and this recipe was born!

The lentils are great for plant based protein and flavor (they’re cooked with onions, garlic, and some taco seasoning) and they add a hearty texture to these tacos.

Crispy Avocado and Lentil Tacos

I top all of my tacos with shredded lettuce (or a cabbage slaw, if I have the time!) and salsa, so that’s what we have here, along with the most epic avocado crema, adapted from Chocolate for Basil’s crema.

If you need the motivation to buy an air fryer to make these tacos, then here you go! Otherwise, you can fry these in some avocado or grapeseed oil after breading them!

Inspiralized

Recipe

Serves 6 tacos (3 tacos/serving = 2 servings)

Crispy Avocado and Lentil Tacos

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ cup black (beluga) lentils
  • 2 small to medium avocadoes, peeled and pitted (should yield 12 slices)
  • 1 egg
  • 1/3 cup whole wheat breadcrumbs
  • ½ teaspoon taco seasoning
  • cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove, minced
  • 1/3 cup finely chopped red onion
  • ½ teaspoon taco seasoning
  • 6 tortillas
  • to serve: shredded romaine, salsa
  • For the lime crema:
  • 1 large ripe avocado
  • 2 limes, juiced
  • ½ cup cilantro leaves, lightly packed
  • 2 garlic cloves, sliced
  • 2 teaspoons hot sauce, if you like a spicy taco
  • ½ cup water for thinning, plus more if needed
  • salt and pepper

Instructions

  1. Combine the lentils with 2 cups of water and a bay leaf in a small pot and bring to a boil. Once boiling, reduce heat to a medium simmer and let cook for 15-20 minutes until lentils are cooked.
  2. Meanwhile, preheat an air fryer to 400 degrees. Combine all the ingredients for the crema in a food processor and blend until smooth and creamy, adding water as needed, scraping down the sides. Set aside.
  3. Once air fryer is preheated, make the crispy avocadoes. Line a plate with parchment paper and set aside. Whisk the egg in one small shallow bowl or plate. Add the breadcrumbs to another similar bowl or plate and season with the taco seasoning and mix to combine. Slice the avocados into 1/2"” thick strips (cutting lengthwise down the avocado.) Dip one avocado in the egg and then roll in the breadcrumbs and transfer to the parchment paper. Continue until all avocadoes are coated.
  4. Place the avocadoes in the air fryer, spritz with cooking spray, and cook for 7-10 minutes or until browned and crispy.
  5. While avocadoes are cooking, heat the olive oil in a medium skillet over medium-high heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the lentils and taco seasoning and stir well to combine. Set aside.
  6. Assemble the tacos. In a tortilla, add the lentils, avocado, romaine, and drizzle with lime crema. Assemble all tacos and serve.
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https://inspiralized.com/crispy-avocado-and-lentil-tacos/

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2 comments

Alison says:
I made this, but honestly was not a fan of the air fryer avocados. It seemed like a lot of extra work for not much benefit. Plus, a warm avocado was not enjoyable at all. I liked the rest of the recipe though.
Meaghan says:
Thank you for your feedback!

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I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅
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