When I’m stuck for a dinner idea, I sometimes ask my oldest son Matti what we should have. He always asks me first if it’s Tuesday, if it is then he excitedly shouts “Taco Tuesday”. Not only is it fun to say, but I think he really enjoys building his own taco creation and how messy they can be!
Since we’ve switched to a plant based diet, I’ve tried to come up with a quick taco mixture that’s filling and goes well with all the taco topping favourites. At first I tried a taco filling with just lentils, but it was a bit too mushy for my liking. Next time while scanning our pantry cupboard I saw a container of millet and decided to add some in with the lentils. It turned out exactly how I was hoping and gave the taco filling a perfect ‘meaty’ like texture.
This filling comes together fairly easily while you prep your other preferred toppings, such as crisp chopped lettuce, diced tomatoes, roasted peppers, chopped avocados or guacamole, banana peppers or Franks hot sauce for some zing, and of course don’t forget the salsa.
For the taco shell I use soft corn tortillas and then pop them into the oven and bake into a crispy shell using the baking rack in the oven. We also enjoy this taco mixture without the shells and just make a big layered taco salad with the filling and toppings, which also doubles for a great leftover lunch!
- ½ tbsp Coconut Oil
- 1 Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 tbsp Mexican Chili Powder
- 2 tsp Cumin
- 1-1/2 tsp Smoked Paprika
- 1 tsp Oregano
- 1 cup Green Lentils, uncooked
- ½ cup Millet, uncooked
- 4 cups Water
- 2 tbsp Tomato Paste
- 1 tbsp Coconut Sugar, or other sweetener
- Sea Salt and Pepper, to taste
- Few drops of liquid smoke
- Heat coconut oil in a large pot. Add the chopped onion and cook until translucent.
- Add the minced garlic, spices, lentils, and millet. Continue to stir until fragrant, 1 to 2 minutes.
- Add water and bring to a boil, then reduce heat to low and cover with lid, cooking for 25-30 minutes, until millet and lentils are fully cooked. Stir a few times while cooking.
- Turn up the heat to medium high and add the tomato paste, coconut sugar, salt, and pepper (and liquid smoke if using).
- Stir the lentil millet mixture, cooking on medium heat for a few minutes until it starts to brown, then remove from heat and serve with all your favourite taco fixings.