Place lentils, stock, cumin, chili powder, chipotle powder and salt in small saucepan. Bring to a boil. Cover and reduce to a simmer. Simmer for 20-30 minutes or until lentils are tender.
Meanwhile, preheat oven to 350 degrees. Roast chopped almonds for 5-10 minutes or until slightly brown.
Place almonds in food processor. Pulse a few times to chop further. Add cooked lentils and any leftover broth that wasn't absorbed by the lentils. Pulse 2-3 times. Check for desired texture. Continue to pulse 2-3 times, checking after, until desired texture is reached. (I like mine fairly chunky like ground meat. However, you could pulse a lot and make it more like the consistency of re-fried beans if you wanted.)
In another bowl, combine avocado, cilantro, lime, and a pinch of salt. Mix.
In each corn tortilla, place some faux meat, avocado salsa, and top with salsa or hot sauce. Enjoy!
Yield: 4 servings (3/4 cup taco meat, 2 corn tortillas, 2 Tbsp avocado salad)