Shrimp or Chicken Lentil Tacos
servings
Ingredients
Tacos:
- 8 tortillas, corn or flour, 6-inch
Lentils:
- 3/4 cup lentils, black, or brown
- 1/2 cup mushrooms, sliced
- 1 tbsp oil
- 1 tbsp adobo sauce, from a can of chipotle peppers packed in adobo sauce
- 1 tsp garlic, minced
- 1 tsp chili powder
- 1/2 tsp onion powder
- 2 cups vegetable broth, or water
Meat:
- 2 large chicken breasts, boneless skinless OR
- 1/2 lb shrimp, large white; peeled and tails removed
- salt and pepper, to taste
- 1 tsp chili powder
- 1 tsp garlic powder
Toppings:
- 1/2 cup tomatoes, cherry; halved
- 1/4 cup cilantro, roughly chopped
- 1 tbsp cotija cheese
- 1/3 cup mayonnaise, reduced fat
- 1 tbsp adobo sauce, from a can of chipotle peppers packed in adobo
- 1/4 tsp garlic powder
- 1 tbsp lime juice
Instructions
Lentils:
- In a large sauce pan over medium heat saute oil, mushrooms, minced garlic, chili powder, onion powder, and adobo sauce for 1 minute. Stir in lentils and add broth or water. Bring to a simmer, cover and cook for 20-30 minutes until lentils are fork-tender. Drain any excess liquid, cover and set aside until ready to use.
Chicken or Shrimp:
- Season chicken or shrimp with salt and pepper to taste, chili powder, and garlic powder. For the shrimp, saute in a large skillet over medium-high heat 6-8 minutes until cooked through. For chicken, grill over medium-high heat for 6-8 minutes on each side or until cooked through, then dice.
Assembly:
- Stir together mayo, garlic powder, lime juice, and adobo sauce. To assemble your tacos, fill tortillas with lentils, chicken or shrimp, and top with cilantro, tomatoes, and drizzle with chipotle sauce. Serve immediately.
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