Spring is the start of finger food season. Get your hands dirty with these warm & delicious veggie tacos!
Que pasa corn tortillas
1 Tbsp coconut oil
1 yellow onion, minced
1 can brown lentils, drained
1 small jar green chile enchilada sauce (or try this Roasted Tomatillo Salsa)
½ tsp onion powder
Feta cheese (optional)
Spicy Sriracha Cream Sauce:
½ cup plain greek yogurt or sour cream
Sriracha to taste – depends on how spicy you like it!
Juice of 1 lime
Pineapple tidbits – left fresh or grilled
Red onion, thinly sliced
Add coconut oil to a medium-size frying pan over medium heat. Saute minced onions until translucent and add the whole can (drain first!) of brown lentils. Saute for 2 minutes more and add green chile enchilada sauce, sea salt and onion powder.
Prep the spicy sriracha sauce sauce by combining yogurt (or sour cream) in a small bowl with lime juice and sriracha, stirring well to combine.
Build your tacos by first heating your tortillas, adding lentil mixture followed by pineapple, red onion, cilantro and spicy sriracha sauce.