Instant Pot Lentil Tacos
Try these fast, healthy Instant Pot lentil tacos with Avocado Cream Sauce and a zesty cabbage slaw.
Ingredients
- 8 Corn Tortillas
Lentil Taco Meat
- 1 Tbsp Oil
- 1 Cup Brown Lentils
- 2 Cups Water or Vegetable Broth
- ½ Yellow Onion Diced
- 1 Tbsp Tomato Paste
- 2 Tbsp Taco Seasoning
- ½ Tsp Liquid Smoke
Slaw
- 2 Cups Purple and Green Cabbage Shredded
- 1 Large Carrot Shredded
- ½ Red Onion Sliced Thinly
- 1 Small Jalapeno Deseeded and Sliced
- ½ Cup Cilantro Chopped
- ½ Tsp Salt and Pepper
- ½ Cup Apple Cider Vinegar
- ¼ Cup Olive Oil
- 2 Tbsp Lime Juice
- 1 Tsp Sugar
Avocado Sauce
- 1 Avocado
- 1 Tbsp Lime Juice
- 1 Tsp Maple Syrup
- ⅓ Cup Cilantro
- 1 Tsp Cumin
- ⅔ Cup Water and more until right consistency
- 1 Garlic Clove
Instructions
Lentil Meat
- Turn Instant Pot on Saute.
- Add in oil and diced onion.
- Saute for 2 minutes. Turn off Saute and turn on Manual for 10 minutes.
- Add in lentils, broth, tomato paste, taco seasoning and liquid smoke.Stir.Close Lid
- Quick Release when finished. Remove Lid and Stir
Corn Tortillas
- Preheat oven to 350
- Wrap your tortillas in aluminum foil.
- Put them in the oven for 5-10 minutes until warm.
Slaw
- Shred and slice your vegetables
- Make a dressing. Mix together the vinegar, lime juice and sugar. Slowly whisk in olive oil.
- Add in your vegetables and mix well.
- Season with salt and pepper
Avocado Sauce
- Blend Together in a blender or food processor until smooth and creamy.
- Keep adding water until it has the right consistency.
Assembly
- Take out your warm tortillas from the oven.
- Place your lentil meat, slaw and avocado cream in shells.
- Garnish with lime wedge and cilantro.