- Serves: 6
- Ingredient Notes: Vegetarian, Dairy-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 medium carrots
- 1/2 small head cabbage
- 1 medium onion
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Sea salt and black pepper, to taste
- Corn tortillas or taco shells
- 1 cup cooked lentils
- 1/2 cup cooked quinoa
- Tangy Taco Sauce
- Cilantro, for garnish
- Lime wedges, for garnish
Directions
Grate carrots onto a platter. Thinly slice cabbage and onions, placing them next to the carrots. Drizzle olive oil and lime juice over the vegetables and sprinkle with salt and pepper.
If using tortillas, crisp them in a dry skillet.
To serve, place a couple spoonfuls of lentils into a tortilla along with a spoonful of quinoa. Add vegetables and top with Tangy Taco Sauce and cilantro. Serve with lime wedges.
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