For the crispiest tacos, press them down gently with a spatula while frying. This helps seal the edges and gives that perfect golden crunch.
المكونات
طريقة التحضير
تحميل PDFPeel and finely dice the onion. Mince the garlic. Dice the red pepper. Drain and rinse the lentils.
Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the diced onion and red pepper. Sauté for 5–6 minutes until softened. Add the garlic and cook for 1 minute. Add the tomato paste, chipotle paste, spices, stock, lentils and salt. Cook for 10–15 minutes or until fragrant.
Meanwhile, steam the sweet potato according to package instructions. Remove and cool slightly before dicing. Add the diced sweet potato to the lentil mixture and stir to combine.
Place a tortilla on a clean work surface, top with some shredded cheese, lentil mixture and a handful of fresh coriander. Fold the tortilla over to form a flat taco.
Heat 1 teaspoon of olive oil in a large pan and fry the tacos for approx. 2–3 minutes per side until golden and crispy.
Finely dice the white onion and finely chop a handful of coriander. Add to a bowl and mix to combine. Quarter the lime.
Serve the tacos with the guacamole, onion-coriander mixture and lime wedges.
