1-1/2 c. water
1/2 c. red split lentils
1 small red onion divided (slice half; finely chop remaining half)
Juice of 2 limes, divided
1/2 c. raw walnuts, chopped
1 T. extra-virgin olive oil
1 clove garlic, minced
1-1/2 T. taco seasoning
8 6" corn tortillas
1 avocado, peeled, pitted, and sliced
1/4 c. chopped fresh cilantro
In a small saucepan, bring water and lentils to a boil. Reduce to a simmer; cover and cook 5-7 minutes, until tender. Drain and set aside.
Meanwhile, in a small bowl, cover thinly sliced onion with 1/2 of the lime juice. Set aside for at least 10 minutes to quickly pickle the onion.
Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.
In the same skillet on medium-high, heat oil. Add chopped onion and saute for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts, and taco seasoning and stir everything together; saute for 3-4 minutes. Stir in remaining half of lime juice.
Warm corn tortillas. Divide taco mixture among tortillas. Top with quick-pickled onion, avocado, and cilantro.
Adapted from CleanEating.com.