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Ingredients
  • subheading: Spicy Pickled Radishes:
  • 10 radishes, trimmed and sliced thin
  • ½ cup lime juice, (4 limes)
  • 1 jalapeño chile, stemmed and sliced thin
  • 1 teaspoon sugar
  • ¼ teaspoon table salt
  • subheading: Taco Filling:
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped fine
  • 1 green bell pepper, stemmed, seeded, and chopped fine
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon table salt
  • ¼ teaspoon cayenne pepper
  • 1 cup red lentils, picked over and rinsed
  • 3 cups vegetable broth
  • 12 (6-inch) corn tortillas, warmed
  • We love the refreshing crunch of pickled radishes on these tacos but you can use your favorite taco toppings.
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