Lentil Tacos with a Crunchy Slaw

Thoughts & Inspiration

These tacos are another dish that utilize the "Red Wine Braised Lentils".  They are a great variation to your normal everyday tacos.  You get protein from the lentils, crunch from the slaw and spice from the homemade salsa.  As always, be creative!

Crunchy Slaw Ingredients

1 cup cabbage, shredded

1 Daikon radish, shredded (if you can't find Daikon radish, you can use a couple normal red radishes)

1/4 white onion, sliced thin

1 jalapeno, sliced thin (de-seeded if you don't want it spicy)

1/2 lime, juiced

Salt to taste

Spicy Chipotle Salsa Ingredients

1 whole chipotle + 1 tsp sauce from canned chipotles in adobo sauce

1 lime, juiced

1/4 white onion, chopped

1/2 cup cilantro

1 medium sized Roma tomato, chopped

Salt to taste

Other Ingredients

1 cup of red wine braised lentils (recipe posted on 07January2015)

*Tortillas (I used a gordita style tortilla - it is a bit thicker and holds better - not the healthiest but really tasty nonetheless!)

Iceberg or Romaine lettuce, shredded

Any Mexican blend cheese

*Note: I used flour tortillas, but feel free to use corn or whole wheat based on your liking

For the slaw: Mix all ingredients together in a bowl.  Let sit for at least 10 minutes before eating to allow lime juices to quickly marinate through the veggies.

For the salsa: Place all ingredients, except salt, into a food processor or blender.  Pulse to create a chunky or smooth salsa.  I made mine slightly chunky!

Assembly:  Place 1-2 Tbsp of the lentils (warmed), topped with 1 Tbsp of slaw, a bit of lettuce, salsa and cheese all in the center of your tortilla.  Fold and enjoy!

Here is what I used:

I always keep a can of chipotle peppers at home.  They have a nice spicy, smoky flavor and add really great depth into so many dishes.  Once I open them, I transfer the remainder into an air tight glass tupperware and leave them at the back of my fridge.  They usually stay good for a month or two!