Eating a taco can be a challenge if you’re on the move. But something that’s appearing at takeout windows is the “walking taco”—all the ingredients of a taco tucked into a bag with a serving utensil. We lightened it up and tucked satisfying lentils into a lettuce wrap with some fresh toppings and guacamole with a jalapeno kick.
Toasting pepitas is as easy as 1, 2, 3. Place them in a dry, heavy pan and heat over medium. Stir often. Remove from heat when they begin to pop. Transfer to bowl and set aside.
In heavy saucepan, heat oil. Sauteu0301 onion until soft and almost clear. Stir in garlic, cumin, and chili powder. Sauteu0301 for 30 seconds. Stir in lentils and 2 Tbsp (30 mL) water. Stir to blend. Add a splash more water if needed to prevent sticking. Cover and simmer for 5 minutes for flavours to blend. Remove from heat and stir in lime juice and half the pepitas. Cover and set aside.
Chop avocado and place in food processor along with remaining guacamole ingredients. Whirl until as smooth as youu2019d like.
Line takeout container with lettuce leaf. Top with scoop of lentils, dollop of guacamole, some diced tomato, black olives, green onions, and feta. Drizzle with yogurt and serve with cilantro sprig and lime wedge. Sprinkle with remaining pepitas and serve.
This recipe is part of the Street Food Chic collection.
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