Part 7/8:
Start by cooking your green or brown lentils until slightly undercooked, preparing them for later blending. Toast walnuts and chop mushrooms and shallots, which will all be blended together for the taco filling. Season the mixture with spices and optional enhancers like mushroom powder to maximize savory flavors.
Cook the mixture until crispy and golden, while a quick shredded cabbage slaw provides a crunchy contrast. For the cilantro-lime avocado crema, simply blend avocados with lime juice, garlic, and yogurt.
Assemble your tacos in warmed tortillas, layering lentil meat, slaw, and a generous dollop of crema. This dish not only showcases the versatility of lentils but also highlights how they can seamlessly replace meat in beloved classics.