with tahini cream, pickled cabbage and microgreens
This is a vegetarian recipe, but can easily be made with your favorite taco meats like pork, beef or chicken!
about 12 small corn-flour tortillas
1/2 cup red cabbage, sliced very thinly
3 tbsp apple cider vinegar
1 tsp sugar
1 and 1/2 cups red lentils, cooked
1 garlic clove, finely chopped
1/4 cup lightly toasted tahini (sesame paste)
1/4 cup sour cream
salt and pepper
a handful of micro-greens (I used radish micro-greens)
Recipe by Hilary
Warm up the lentils in a small pot, while you make the rest of the toppings.
To make the pickled cabbage, place the cabbage in a shallow bowl. In a separate dish, mix together the vinegar and sugar until the crystals dissolve, then slowly sprinkle over the cabbage. It is best if you let it soak for about 20 minutes, stirring every so often.
Meanwhile, to make the tahini cream, stir together the garlic, tahini and sour cream. If it is too thick, add a tablespoon of water or milk. Season with salt and pepper.
Just before serving, warm up your tortillas by wrapping 6 at a time in aluminum foil and placing them in a 350 F oven to about 15 minutes.
To assemble your tacos, place about 2 tbsp of the hot lentils on a tortilla and garnish with a few pieces of pickled cabbage, a spoonful of tahini cream and a pinch of micro-greens. Best enjoyed immediately.