Spiced Lentil Walnut Tacos with Avocado Crema - Patricia Bannan, MS, RDN

Ingredients

• 1 ripe, fresh avocado, halved, pitted, and peeled
• 1/2 cup plain 2% Greek yogurt (or plant-based alternative)
• 1 1/2 teaspoons fresh lime juice
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon chili powder
• 1 tablespoon avocado oil or sunflower oil
• 1 large green bell pepper, diced
• 1/3 cup red onion, finely diced
• 1/3 cup walnuts, finely chopped
• 1 (15 ounce) can no-salt-added lentils, drained (or 1 1/2 cups cooked lentils)
• 1 large garlic clove, minced
• 1 teaspoon fresh oregano, minced (or 1/2 tsp. dried oregano)
• 1/4 teaspoon smoked paprika
• 8 (5- to 5 ½-inch diameter) corn or whole-wheat tortillas, lightly pan-grilled
• 1 ripe avocado, halved, pitted, peeled, and sliced
• 1/4 cup loosely packed fresh cilantro sprigs
• 1 lime, cut into 8 wedges or slices
• Hot sauce (optional)