Platter of Lentil Kale Tacos topped with Guacomole

Lentil Kale Tacos with Mango Guacamole

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Serves 4

In our weeklong quest to stuff all of the best food in a tortilla and call it a taco, we asked our by CHLOE. Contributing Chef, Jenné Claiborne of Sweet Potato Soul to share with us her fav taco dish.

And boy did she deliver!

These Lentil Kale Tacos are the perfect healthy and delicious dish to make with all those pantry staples.

Check out Jenné’s recipe, and try some of our other taco creations.

Mango Guacamole

2 ripe avocados, cubed

1 1/2 cup ripe mango, cubed

1/4 cup red onion, diced

1/2 cup cilantro, chopped

juice of 2 limes

sea salt, to taste


2 Tbsp coconut oil, for sautéing

2 roma tomatoes, diced

2 cups cooked lentils

4 leaves of kale (4-6 cups) torn into smaller pieces, or 4-6 cups baby kale

2 tsp cumin

2 tsp chili powder

sea salt, to taste

8-12 small tortillas


Preheat the oven.

Heat your tortillas and set aside covered to keep warm.

Mango Guacamole

Place your cubed avocados, cubed mango, diced red onion, chopped cilantro and lime juice in a mortar and pestle.

Mash until your desired texture is reached.

If you don’t have a mortar and pestle, place the ingredients into a bowl, and mash with a fork.

Season to taste with sea salt.

Set aside.


Heat coconut oil in a large skillet on medium heat.

Add the diced tomatoes, and cook until they’ve lost their shape.

Stir in the lentils and kale.

Cook until kale is tender, about 5 minutes.

Stir in the cumin, chili powder, and sea salt.

Season with more sea salt to taste if necessary.

Fill each tortilla with the lentil filling, then top with mango guacamole.

Notes + Serving Tips

Taco filling can be stored refrigerated for up to 3 days and reheated.

Eat your guac and heated tortillas immediately for best results.