1tbspadobo saucefrom a can of chipotle peppers packed in adobo sauce
1tspgarlicminced
1tspchili powder
1/2tsponion powder
2cupsvegetable brothor water
Meat:
2largechicken breastsboneless skinless OR
1/2lbshrimplarge white; peeled and tails removed
salt and pepperto taste
1tspchili powder
1tspgarlic powder
Toppings:
1/2cuptomatoescherry; halved
1/4cupcilantroroughly chopped
1tbspcotija cheese
1/3cupmayonnaisereduced fat
1tbspadobo saucefrom a can of chipotle peppers packed in adobo
1/4tspgarlic powder
1tbsplime 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.