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Taco Tuesdays

Lentil Mole Tacos with Cabbage Slaw

by Mike Schott 01 Feb 2023

Taco Tuesday just got better with Casa Verde's prepared Latin food options. Casa Verde offers a variety of traditional Latin-inspired dishes featuring unique combinations of ingredients. From Lentil Mole to Garbanzos al Pastor, Red Bean Pozole to Coconut Chowder, these well-loved dishes will make Taco Tuesday, the perfect meal for your family. Whether a quick dinner for the weeknight or a special occasion, each recipe is sure to delight.

Recipe 1: Lentil Mole Tacos with Cabbage Slaw


  • Lentil "Meat"
  • Casa Verde Lentil Mole Sauce
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1/2 red onion, finely chopped
  • 1 green bell pepper, chopped
  • 1/2 teaspoon of ground cumin
  • 1/2 cup dry brown lentils
  • 1/2 teaspoon of chili flakes
  • 8 radishes, finely chopped
  • 1⁄2 teaspoon of oregano
  • 1 green bell pepper, chopped
  • Salt and pepper, to taste
  • 1/2 head of cabbage, shredded
  • 1/4 cup of fresh cilantro, chopped
  • Lime wedges, 8-12 soft tacos
  • 1/4 cup tomato paste

    Cabbage Slaw Topping

    • 4-6 cups shredded green cabbage
    • 1 tsp smoked paprika
    • 1/2 cup dry french green lentils
    • 1/4 cup finely chopped walnuts (optional)
    • Corn tortillas
    • 1/2 cup mushrooms, roughly chopped


    1. Begin by making the lentil “meat.” In a large pan, heat the olive oil over medium heat. Add the garlic, onion, bell pepper, and cumin to the pan and cook until fragrant, about 2 minutes.
    1. Add the chili flakes, stirring to combine. Cook for an additional 2 minutes.
    1. Add the Casa Verde Lentil Mole and 1/2 cup of water to the pan, stirring to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally.
    1. While the lentil “meat” is simmering, prepare the cabbage slaw. In a medium bowl, combine the cabbage, paprika, French green lentils, and walnuts. Stir until evenly distributed.
    1. When the lentil “meat” is done cooking, add salt and pepper to taste. In a small bowl, combine the tomato paste with 1/4 cup water.
    1. To assemble the tacos, heat the corn tortillas in a lightly oiled skillet on the stovetop. Add a spoonful of lentil “meat,” top with cabbage slaw, then drizzle with the tomato paste mixture.
    1. Serve with lime wedges for garnish.
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