This is the kind of dinner you make on a warm evening with good company and a batch of fresh margaritas.

Lentil Walnut Tacos with Lime Slaw and Smokey Cashew Queso Sauce

by Dishing Up the Dirt

Prep Time: 30 minutes  |  Cook Time: 0 minutes  |  Serves: 4-6


Lentil Walnut Filling

  • 1 cup cooked french green lentils
  • 1 cup lightly toasted walnuts
  • 1 Tablespoon tamari or soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1-2 Tablespoons of water to thin if necessary

Cabbage Lime Slaw 

  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 2 cloves of garlic, minced
  • 1 jalapeño pepper, minced
  • 4 radishes, chopped
  • 1 cup cilantro, roughly chopped
  • 1 1/2 Tablespoons olive oil
  • 1 1/2 Tablespoons fresh lime juice
  • 1 1/2 teaspoons honey or maple syrup
  • 1/2 teaspoon fine sea salt

Smokey Cashew Queso Sauce

  • 1 cup raw cashews, soaked at least 30 minutes in water
  • 2 Tablespoons tomato paste
  • 1/4 cup nutritional yeast
  • 1-2 teaspoons smoked paprika (more or less depending on preference)
  • 1/4 teaspoon cayenne pepper + more to taste
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoon fresh lemon juice
  • 1 cup water + additional to thin if necessary


  1. Prepare the lentil walnut filling by combining all the ingredients (minus the water) in a food processor and processing until well combined (make sure to leave a little texture). Add water to the mixture if it’s too dry. Taste test and adjust seasonings if need be. Set aside.
  2. Prepare the cabbage slaw by whisking together the lime juice, olive oil, honey and salt in a small bowl. In a larger bowl toss together the rest of the ingredients and drizzle with the dressing.
  3. Prepare the cashew queso by draining the soaked cashews and rinsing them under cold water. Place all  the ingredients for the sauce in a high speed blender and whirl away on the highest setting until the sauce is smooth and creamy. This takes about 1-2 minutes. Scrape down the sides as necessary and add water 1 Tablespoon at a time to thin if need be. Taste test and adjust seasonings as necessary.
  4. Warm up a few corn tortillas in the oven and divide the lentil walnut filling and cabbage slaw between tortillas. Drizzle with the queso sauce and enjoy!


  • Queso sauce can be stored in an airtight container in the fridge for up to 1 week
  • Taste test as you go
  • Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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