Who ISN’T a fan of tacos? I mean really. I have yet to meet anyone who doesn’t like the tacos. You can literally make tacos a bajillion different ways numerous toppings and sauces. The possibilities are ridiculous.

These tacos were awesome on their own but you had some vegan sour cream or avocados even better. See? Tacos are totally customizable which makes them one of the awesomest foods on the planet.

Don’t let the long list of spices deter you though. It’s so fast to put together. I timed myself for kicks. A minute and twenty eight seconds. Boom!

This Recipe is :

Dairy Free, Kid-Friendly, Nut-Free,Soy-Free, Sugar-Free,Low-Sugar,Vegan &Wheat- Free
Serves: 4
Cook Time: 30


For the Lentils:

1 c. lentils
2 c. water
1 tsp. chili powder
1/2 tsp. chipotle powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
zest of 1 lime
1 lime, juiced
2 Tbsp. tomato paste
salt and pepper

For the Salsa:

1/2 pineapple, sliced
1 red pepper, cut into big pieces
1 jalapeno
1/2 red onion, quartered
1-2 Tbsp. olive oil
1/2 lemon juiced
salt and pepper


For the salsa:

Get out 2 skewers. If using wooden skewers make sure to soak at least 30 minutes before grilling time.

Heat up grill. Once hot place sliced pineapple on grill.

Take your skewers and run them thru the onion quarters.

Brush peppers and onion with a bit of olive oil and place on grill as well.

Cover grill and cook about 3-5 minutes. Flip pineapples and vegetables over once you have a nice char on the outside and repeat on the other side. Please note grilling times will vary so keep an eye on these.

Once done, remove and place on plate until cool enough to handle. Once cool, remove skin from peppers and dice up all vegetables. Place into a bowl and add in lemon juice. Stir to combine. Season with salt and pepper to taste. Place in fridge.

If time permits, the longer it sits the better the salsa will become. Chill a couple of hours if you can.

For the Lentils:

Add water to a medium saucepan and boil water. Add in dried lentils and cook roughly 20 minutes or until nice and soft. Remove from heat.

In a small bowl, combine all spice together.

Add spice mixture, lime zest, lime juice and tomato paste to lentils and stir to combine. Adjust seasoning as needed.

Notes -The amount of lime juice will depend on the size and juiciness of you limes so adjust as needed.  Same for the lemons..I had a big lemon so again, adjust as needed.

About the creator – Chrysta Hiser is the creator behind the vegan food blog, Noshed. She currently resides in sunny Austin, Texas where she spends her days creating dishes that not only taste delicious but are packed with nutrients that will help you feel your best. Chrysta is passionate about nutrition but also has a love for strength training and enjoys being as active as possible. When she is not tearing up the kitchen or lifting heavy objects you can find her studying or hanging out with her husband and two kitties. Follow her on Facebook and Instagram.


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