Not your average taco… these lentil and sweet potato tacos pack a flavorful punch without the guilt. The piquant pico really compliments the savory lentil filling—a crowd pleaser for sure!
Ingredients: For the tacos
Ingredients: For the pico
- Heat oil in a large skillet over medium high heat. Sauté garlic and onions for 2-3 minutes or until translucent. Season with cumin, salt and paprika. Stir in sweet potatoes and lentils. Continue to sauté for 5 minutes or until hot.
- In a medium bowl toss together apples, pomegranate, honey, salt, lime juice, jalapeño, cilantro and scallions.
- Warm tortillas before filling with sweet potato lentil mix and pico. Garnish with lime wedges.
Tip: You can make the pico de gallo ahead of time, the lime juice keeps the apples from turning brown.
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