Vegan Tacos with Pomegranate Salsa

These vegan tacos with pomegranate salsa look super Christmassy, but they are perfect all year round.

Hi! Ale from Piloncilloyvainilla  here! I'm pretty sure that when you try them, you'll love them immediately and the salsa will be on your favorite Mexican food list forever. The salsa inspiration comes from Kelly! She loves mixing interesting flavors together in tacos, like her roasted carrot tacos with apple slaw, and her honey sesame fish tacos, and her pepper jelly breakfast tacos!

I'm Mexican you know, and I cook the traditional Mexican dishes, always vegan, but how my mom used to make them. For example, if I'm making "pico de gallo," I'll do it the traditional way with tomatoes, cilantro, onion, and serrano chiles. And it is funny because I love to explore food from all over the world, but with Mexican food, I play it safe. Kelly asked me for this month's recipe to be some tacos with a festive pomegranate salsa. I liked the idea of the salsa, but I also loved the idea of being pushed a bit out of my comfort zone.

vegan tacos with pomegranate salsa

I decided to prepare the vegan tacos with a lentil-walnut filling and a pomegranate "pico de gallo." I made it with diced avocado, red onion, cilantro, and chile serrano. It turned out delicious!

pomoegranate pico de gallo

I served the vegan tacos with corn tortillas, and they worked like magic. My kids and husband were super excited when they tried them. They said the tacos tasted like Mexico. And they are right! The combination of the lentils with the acidity and crunchiness of the pomegranate seeds goes exceptionally well. So if you want the recipe for these vegan tacos, just look below!

Ale

vegan tacos with pomegranate salsa

PS. If you want some other fabulous pomegranate recipes, check out:

1) this gorgeous vegan holiday cake

2) this fun lunchbox

3) this show-stopping appetizer!

Vegan Tacos with Pomegranate Salsa

Description

Vegan Tacos with Pomegranate Salsa

Ingredients

   
--FOR THE TACOS---
1 tablespoon
vegetable oil
3⁄4 cups
minced white or yellow onion
2 cloves
Garlic (minced)
2 cups
cooked green lentils (store bought or home cooked)
1 teaspoon
Ground Cumin
1 teaspoon
Sea Salt
1 teaspoon
dried chili ancho (or taco seasoning)
3⁄4 cups
Coarsely Chopped Walnuts
   
---FOR THE SALSA---
1⁄2 cup
chopped red onion
3⁄4 cups
fresh chopped cilantro
1  
serrano pepper (seeded and chopped)
1 cup
pomegranate seeds
1⁄2  
Avocado (pitted, peeled, and diced)
1 tablespoon
Olive Oil
2 tablespoons
Lemon juice (or sub lime juice)
  pinch
Sea Salt

Notes

*You will also need corn tortillas to serve the tacos.

Instructions

  1. Heat a skillet over medium heat, add the oil and onion. Saute for five minutes or until fragrant. Add the garlic and cook for three more minutes. Add the lentils, cumin, salt, dried chile ancho or taco seasoning and leave for five more minutes, add the walnuts and turn off the heat.
  2. For the salsa, in a big bowl mix carefully all the ingredients but the avocado. Try for seasoning and adjust if necessary. Add the avocado and mix very carefully.
  3. To assemble the tacos, heat the corn tortillas and add a large spoonful of the lentil/walnut filling. Top with a tablespoon of pomegranate salsa.

Yields 6 Servings