Shrimp or Chicken Lentil Tacos

Course: Entrees
Difficulty: Easy
Pulse Type: Lentils
Occasion: Father's Day
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings



  • 8 tortillas corn or flour, 6-inch


  • 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


  • 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


  • 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



  1. 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:

  1. 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.


  1. 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.