Vegan Crispy Tacos

These Vegan Crispy Tacos are a plant-based twist on a classic favorite, offering a mouthwatering combination of textures and bold flavors. Featuring spiced brown lentils cooked with cumin, paprika, and chili powder, these tacos bring a satisfying, protein-packed filling to your plate. Crispy pan-fried corn tortillas serve as the perfect crunchy shell, while fresh toppings like creamy avocado, juicy cherry tomatoes, zesty lime, and fragrant cilantro add vibrant layers of flavor and color. Ready in under an hour, this easy and wholesome recipe is perfect for taco nights, Meatless Mondays, or a quick and nutritious dinner. These vegan tacos are sure to impress everyone at the table—whether they’re plant-based eaters or not!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 Corn tortillas
• 2 tablespoons Olive oil
• 1 cup Brown lentils
• 2 cups Vegetable broth
• 1 Onion
• 3 Garlic cloves
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili powder
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 Avocado
• 1 cup Cherry tomatoes
• 1 Lime
• 0.25 cup Fresh cilantro

Directions

Step 1

Rinse the brown lentils and place them in a medium saucepan with the vegetable broth. Bring to a boil, reduce heat to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.

Step 2

While the lentils are cooking, finely chop the onion and mince the garlic. Set aside.

Step 3

Halve the cherry tomatoes, dice the avocados, and chop the cilantro. Cut the lime into wedges. Set the toppings aside for serving.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add minced garlic to the skillet and cook for another minute until fragrant.

Step 6

Stir in the cumin, paprika, chili powder, ground coriander, salt, and black pepper. Cook for another minute to toast the spices.

Step 7

Add the cooked lentils to the skillet and stir well to combine with the onion and spice mixture. Cook for an additional 5 minutes, allowing the flavors to meld.

Step 8

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat.

Step 9

Carefully add corn tortillas one at a time to the pan, cooking for about 1-2 minutes on each side until they are crispy and lightly browned. Use tongs to handle them, if necessary.

Step 10

Remove the crispy tortillas and let them drain on a paper towel-lined plate.

Step 11

To assemble the tacos, place a generous scoop of the lentil mixture in each crispy tortilla. Top with avocado, cherry tomatoes, fresh cilantro, and a squeeze of lime.

Step 12

Serve the vegan crispy tacos immediately, garnished with additional lime wedges if desired.

Nutrition Facts

Serving size	(1723.5g)

Amount per serving	% Daily Value*
Calories	2137.8

Total Fat 89.8g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 9.6g
Cholesterol 0mg	0%
Sodium 2471.5mg	0%
Total Carbohydrate 297.1g	0%
Dietary Fiber 74.8g	0%
Total Sugars 26.0g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 461.9mg	0%
Iron 19.5mg	0%
Potassium 4356.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 10.7%

Carbs: 53.2%