Maria Marlowe of

If you’re looking for a lighter and healthier taco recipe, this is it.

This fully loaded vegetarian taco recipe will fill you up without filling you out.

You can thank all the fiber, water, and protein content in the lentil taco “meat” and the slimming radish salsa for that. Don’t forget to spoon on some guacamole or cashew sour cream! These tacos will be the perfect treat for your taste buds and your waistline.

Fully Loaded Slimming Taco Recipe

(serves 4)


Lentil-Walnut Taco Meat

  • 1 cup black lentils (you will use 1 3/4 cups cooked lentils)**
  • 1 cup walnut pieces
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3-4 tablespoons water

Radish Salsa

  • 1 1/2 cups radish, diced (about 7-8)
  • 1 cup cucumber, seeds removed and diced
  • 1/2 cup grape tomatoes, quartered
  • 2 scallions, chopped
  • 1/2 cup red onion, minced
  • 2 tsp. jalapeno or serrano chile, minced*
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. lime juice
  • 1/4 tsp. salt, or to taste


  • 2 avocado, chopped
  • 1/2 cup grape tomatoes, chopped
  • 1/4 red onion, minced
  • 2 tsp. jalapeno, seeds removed and minced (for medium..add more or less depending on heat tolerance)
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. fresh lime juice
  • salt, to taste

Cashew Sour Cream

  • 1 cup cashews, soaked overnight in filtered water
  • 2 tsp. apple cider vinegar
  • 1 Tbsp. lemon juice
  • 1/2 cup water
  • 1/4 tsp salt

Wrap / Taco “Shell”

  • 8 romaine lettuce leaves


  1. Cook the lentils: In a saucepan, combine lentils with 4 cups water, bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain excess water.
  2. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Make the salsa: Combine all salsa ingredients in a bowl, and toss well.
  4. Make the guacamole: Combine all guacamole ingredients in a bowl and mash with a fork until well combined. Leave a little chunky.

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About the Author

Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at  She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.