Lentil Tacos With Corn & Avocado Salsa

_INGREDIENTS

• 6 corn tortillas
• 2 x celery sticks diced
• ½ capsicum diced
• 1 clove garlic minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp oregano 400g
• 1 tin lentils 400g
• 1 tin tomatoes
• Salt & pepper
  

SPICY MAYO

• 3 x tablespoons mayo
• 1 tablespoon Siracha or chipotle paste

_INSTRUCTIONS

1. Pour the lentils into a sieve & rinse the lentils under cold running water set aside.
2. Fine-dice the capsicum and celery.
3. Heat a pot to medium heat with 2 tablespoons of olive oil. Add the celery, garlic and capsicum and sauté till soft. Add the cumin, coriander, oregano, and smoked coriander, and cook for a further 2 minutes
4. Pour in the tin of tomatoes and cook for 10 minutes, stirring frequently.
5. Add the lentils and cook for a further 3-4 minutes.‍

‍CORN SALSA & SPICY MAYO

1. Using a knife, remove the corn kernels from the cob. There is no need to cook the corn. The raw corn gives an extra bite.
2. Dice the onion and cut the avocado into cubes.
3. In a bowl, add the corn, coriander, avocado lime juice, lime zest, vinegar, olive oil, chilli flakes, salt and pepper.
4. In a bowl, combine the mayonnaise and Siracha or chipotle paste together.

To assemble the tacos, heat the corn tortillas. Spread a generous layer of the spicy mayo onto the corn tortilla, and add the chopped lettuce, lentils, corn salsa and fresh coriander. Best served immediately.