First, let's make the pico! In a medium bowl, combine mango, pomegranate seeds, red onion, cilantro, and lime juice. Gently stir until everything is just combined. Cover the bowl with plastic wrap and place it in the fridge to chill while you prepare the other ingredients.
Next up, prepare the lentils. In a medium pot, add 1 ½ cups water and green lentils. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 35 minutes. You’ll know they’re done when the lentils are fork-tender and most of the water has absorbed. Remember, overcooking can lead to mushy lentils, and we want them just right!
While the lentils are cooking, let’s prepare the tomatillo sauce. Begin by removing the husks from the tomatillos and rinsing them under warm water. Cut them in half and place them cut-side down on a foil-lined baking pan along with the garlic, halved jalapeño, and poblano pepper. Broil everything for about 5 to 8 minutes, or until the skins are dark golden brown and slightly blackened.
After broiling, remove the pan from the oven and let it cool for about 5 minutes. Once cool enough to handle, peel the skin off the poblano pepper and discard it. Squeeze the roasted cloves of garlic from their skins and add them to your blender. Also, add the remaining poblano, tomatillos, and halved jalapeños into the blender. Toss in the remaining cilantro and lime juice. Blend everything for 1 to 2 minutes or until it’s smooth.
Once the lentils are cooked, drain any excess water and remove them from the heat. Stir in about 1 cup of your freshly made tomatillo sauce into the lentils. Season with salt and pepper to taste, and reserve any extra sauce for garnish or for serving with chips.
Now it's time to assemble your tacos! Take a corn tortilla and sprinkle about 1 tablespoon of GO Veggie cheese on it. Then, add around ¼ cup of the lentil mixture, and top it off with a tablespoon or two of your mango-pomegranate pico. It’s like a flavor explosion in every bite!
Repeat for the remaining tortillas until you have a delightful stack. This recipe serves 4, so you can enjoy 2 tacos each! Trust me, you won’t be able to stop at just one!
