Lentil Walnut Tacos with Tahini Lime Sauce

These “meaty” plant-based tacos have a savory filling balanced perfectly with fresh veg and zesty, lightly sweet tahini lime sauce.

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These Lentil Walnut Tacos with Tahini Lime Sauce are the ultimate weeknight comfort food. With seasoned plant-based taco “meat” topped with fresh cabbage, cilantro, and delicious tahini lime sauce, you’ll want to make this time and again. We recommend serving with cauliflower rice or other veg on the side if you want to bulk this meal up while keeping the calories low.

Why You’ll Love These Tacos

Flavor Explosion:
This recipe has a crave-worthy mix of savory and sweet, smoky and nutty, and tangy and fresh. It’s a restaurant-level flavor profile, yet it’s easy to make at home.

Crowd-Pleaser:
These tacos are so versatile. Simply adjust the toppings for a kid-friendlier version, or add rice or roasted potatoes to bulk up the meal for larger appetites.

Versatile filling and sauce:
Use this filling for more than just tacos! Try adding it to burrito bowls, salads, or wraps. Make extra sauce to use for dipping roasted potatoes or grilled veggies.

How This Recipe Supports Your Hormone Health in Menopause

Lentils:
These legumes are high in antioxidants and contain a significant amount of protein, iron, zinc, and folate, which makes them wonderful for hormonal health. Lentils are shown to have several health benefits, including potentially lowering cholesterol, blood pressure, and the risk of diabetes.

Walnuts:
Walnuts are crunchy little powerhouses. They bring plant-based omega-3s (ALA), magnesium, and vitamin E, which are nutrients that support brain, skin, and heart health. The combo of fiber and protein helps you feel satisfied and keeps energy steadier after meals (so helpful in peri- and postmenopause).

Tahini (ground sesame seeds):
Having a good source of healthy fats combined with protein and fiber is important for providing steady energy during menopause. Tahini is a great source of protein, calcium, and healthy fats, plus it works well as a base for plant-based dressings and dips.

Lime:
Lime juice is rich in vitamin C, which aids in the production of collagen and is important for a functioning immune system.

How to Cook Lentil Walnut Tacos with Tahini Lime Sauce

See the full recipe card with measurements and instructions below.

What You’ll Need:

Filling Ingredients:

• avocado oil
• cooked brown lentils
• raw walnuts
• red onion
• garlic
• tomato paste
• cumin
• coriander
• red chili flakes
• tamari (or soy sauce)
• salt & pepper

Tahini Lime Sauce Ingredients:

• tahini
• fresh lime juice
• maple syrup
• garlic
• salt
• water (to thin)

For Serving:

• small corn or whole grain tortillas
• purple cabbage
• cilantro
• avocado (optional)
• lime wedges (optional)

How to Make this Recipe:

Make the Filling

1. Pulse the raw walnuts in a food processor, small blender, or coffee grinder until they are finely minced and resemble breadcrumbs, then set them aside.

2. Heat the avocado oil over medium heat in a skillet for a minute or two. Toss the onion and garlic in the pan and cook about 3-5 minutes or until softened. Stir in the tomato paste, cumin, coriander, and chili flakes if using. Cook for 1 minute more.

3. Stir in the tomato paste, cumin, coriander, and chili flakes if using. Cook for 1 minute more.

4. Add lentils, chopped walnuts, and tamari. Stir well and cook 5-7 minutes until the mixture is warmed through and slightly crisp. Sprinkle on salt & pepper, to taste.

Make the Tahini Lime Sauce

1. In a small bowl, whisk together the tahini, lime juice, maple syrup, garlic, and salt.

2. Add the water 1 tablespoon at a time, whisking until the sauce is smooth and pourable (like a drizzle).

3. Taste and adjust the flavor as needed by adding more salt, lime juice, or maple syrup.

Assemble the Tacos

1. Warm the tortillas, if desired. Fill each tortilla with the lentil-walnut taco “meat”, shredded purple cabbage, avocado slices, cilantro, and a large drizzle of the Tahini Lime Sauce.
2. Enjoy with a non-starchy vegetable side such as riced cauliflower, roasted broccoli, or steamed carrots to round out the meal!

Notes & Storage

Storage:

• Store leftover filling and sauce separately in airtight containers in the fridge for up to 5 days.
• The lentil walnut mixture can be frozen for up to 2 months. Just thaw in the refrigerator and reheat in a skillet with a splash of water.
• Keep toppings like cabbage and avocado fresh by prepping them right before serving.

Tips:

• Pulse walnuts until they’re crumbly but not powdery. A little texture makes the filling more satisfying.
• Add water gradually until the tahini sauce is smooth and pourable. It should drizzle easily.
• Squeeze fresh lime over the tacos just before eating or try this fresh Pico de Gallo recipe!
• Double the sauce! It’s amazing drizzled over roasted veggies, grain bowls, or even baked potatoes later in the week.