These vegan tacos with pomegranate salsa look super Christmassy, but they are perfect all year round.
I’m pretty sure that when you try them, you’ll love them immediately and the salsa will be on your favorite Mexican food list forever.
I liked the idea of the salsa, but I also loved the idea of being pushed a bit out of my comfort zone.
I’m Mexican you know, and I cook the traditional Mexican dishes, always vegan, but how my mom used to make them. For example, if I’m making “pico de gallo,” I’ll do it the traditional way with tomatoes, cilantro, onion, and serrano chiles. And it is funny because I love to explore food from all over the world, but with Mexican food, I play it safe.
I decided to prepare the vegan tacos with a lentil-walnut filling and a pomegranate “pico de gallo.” I made it with diced avocado, red onion, cilantro, and chile serrano. It turned out delicious.
I served these vegan tacos with corn tortillas, and they worked like magic. My kids and husband were super excited when they tried them. They said the tacos tasted like Mexico. And they are right! The combination of the lentils with the acidity and crunchiness of the pomegranate seeds goes exceptionally well. So here is the recipe for these vegan tacos.