Just because it's Autumn doesn't mean we have to stop making Fish Tacos! The refried lentils and carrot slaw add the perfect cool-weather touch to this perennial favorite. 



for the carrot slaw: 

3 cups shredded carrots
2 tablespoons chopped cilantro
1 jalapeño, halved, seeded, and sliced thin
1/4 teaspoon grated ginger
1/2 teaspoon grated garlic
1 tablespoon fish sauce
2 tablespoons lime juice
1 teaspoon honey
3 tablespoons olive oil
1/4 teaspoon salt

In a medium-sized bowl, toss all ingredients together until evenly combined. Refrigerate for at least 30 minutes before serving. 

for the refried lentils:

1 cup dry green lentils, rinsed
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1 cup chopped red onion
1/4 teaspoon grated garlic
1 tablespoon chopped fresh oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon coriandor
1/4 teaspoon cumin
1/2 teaspoon salt
2 tablespoons olive oil

In a medium-sized stockpot, bring lentils and chicken stock to a boil. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally. Set aside until needed. 

In a medium-sized skillet, melt butter over medium heat. Add onion, garlic, oregano, cayenne, coriander, cumin, and salt. Cook, stirring often, until onions are translucent and softened, approximately 6 to 8 minutes. Add lentils and olive oil and cook, mashing slightly with a potato masher, until evenly combined, about 3 minutes. Set aside until needed. 

for the red fish: 

4 6-ounce red fish filets (or other white fish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 tablespoons olive oil

Preheat broiler to high heat. In a small bowl, combined salt, black pepper, crushed red pepper, and olive oil. Evenly coated both sides of the filets. Place on a baking sheet and broil for approximately 8 minutes, or until cooked through.


Evenly distribute lentils, fish, and carrot slaw among corn tortillas. Finish with a dollop of sour cream if desired.