Spicy Lentil Tacos with Lime Slaw

We have all things good going on in this vegan taco recipe! Spiced, smoky, tomatoey, saucy lentils, and tangy, crunchy lime slaw, all tucked into warm corn tortillas.

The flavours, the textures, the colours...It’s all there. Like a party in your mouth...Roll on taco Tuesday!

In this post:

Here are the ingredients you need to make Spicy Lentil Tacos:

And a few ingredient notes/substitution tips:

• Corn tortillas - Flour tortillas work too, of course, but I love the added flavor of the corn ones! If you are gluten-free use corn tortillas.
• Lentils - These are the protein-packed base of your taco filling. I like to use green lentils but brown work well too. Don't use red lentils. They don't keep their shape and will make the taco filling turn into stodge.
• Chipotle pepper in adobo sauce - For deep, rich, smoky, and spicy flavour.
• Chili powder - If you are in the UK/Europe don't miss my note in the recipe about reducing the amount. Your chili powder is very different to North American chili powder and you don't need as much.
• Sugar - This is optional but recommended to balance the flavours and acidity.

And for the simple red cabbage slaw:

If you don't have maple syrup you can use some sugar instead.

How To Make Spicy Lentil Tacos

Spicy Lentil Tacos are surprisingly easy to make. Here's a quick summary of how it's done:

1. Simmer the lentils until tender, or buy canned lentils then you can skip this step.
2. Saute the onion and garlic then add the spices and cook until fragrant.
3. Add the lentils and everything else then simmer for about 20 minutes until rich and thick.
4. Make the easy slaw while the lentil mixture is simmering.
5. Assemble your tacos! Dollop on the lentil "taco meat" then top with some slaw. It adds the perfect amount of sharp sweet texture to the spicy lentil filling.

Serving Suggestions

Use the spicy lentil "taco meat" as the base, the red cabbage slaw on top, then load 'em up with whatever else you've got. Going big with your toppings is mandatory! I love:

• fresh cilantro
• crumbled vegan feta cheese
• avocado
• quick pickled red onions
• guacamole or avocado dressing
• salsa
• corn kernels
• vegan sour cream

A salad on the side is a nice addition. I particularly enjoy these tacos with my cool, creamy, and crunchy Cucumber Avocado Salad.

I love to double the lentil filling recipe and freeze half for another day. It can be used to make more tacos, or for burritos, taco salad, enchiladas, nachos, or bowl meals. It's great served over rice or with tortilla chips.

Tips For Storing Leftovers

Store leftover spicy lentils in an airtight container in the refrigerator for 5 days or the freezer for 3 months. The slaw will be ok for a couple of days in the fridge but will soften slightly and is best when freshly made.

More Lentil Recipes

If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!