Lentil Tacos with Jicama Slaw and Mango Salsa (GF + V)

I have to say, I really love the cookbook, Thug Kitchen. Not only are the recipes really yummy looking, but their descriptions are also very entertaining. Last night, I made an adaption of their Lentil Tacos and added some of my own ingredients to the mix. One thing I thought was missing was a little bit of heat. So, I added some jalapenos from the garden.

A quick jalapeno story for ya: My boyfriend, Matt, LOVES hot peppers and it's always been a dream of his to grow some of his own. When we lived in an apartment, he had a grow lamp and tried to grow some peppers under his desk. It wasn't until he had a work trip to Thailand and left me to water the plants. The peppers died after a while and I couldn't help but blame myself for killing them. 

Well, today, we have 3 jalapeno and 3 habanero plants (they are actually doing quite well!). But the last time Matt tasted one of his jalapenos, it wasnt hot enough. So, what he did was starve the plants because when you starve them from water, they become hotter. And it worked! Poor plants.

Lentil Tacos with Jicama Slaw and Mango Salsa
Serves: 4-6 (or less if you take it to work with you for lunch the next day)
Prep Time: 20 minutes
Cook Time: 20 minutes (including lentils)
From The Garden: Jalapenos, Basil, Cilantro

Tortillas (I like soft shell)

Lentil Mix:
1 cup quick cooking green lentils  
1 tsp olive oil
1/2 red onion, chopped
3 mushrooms, chopped
2 tbsp jalapeno, minced
1 tsp soy sauce
1 tbsp apple cider vinegar
2 tbsp jalapeno, minced
1 clove garlic, minced
salt and pepper to taste

Jicama Slaw:
1 cup jicama, cut to matchsticks 
1 cup carrots, cut to matchsticks
1 cup cucumber, cut to matchsticks
2 tbsp rice vinegar
1 tbsp lime juice
salt and pepper to taste

Mango Fresh Herb Salsa:
1/2 cup mangoes, chopped
1/4 cup green onions, chopped
1 tsp jalapeno, minced
2 tsp lime juice
1 tsp rice vinegar
fresh herbs

1. Cook lentils according to package (for me, it was 3 cups water to 1 cup lentils and I boiled it for 5 minutes and let it simmer for 7)
2. In a saute pan, add olive oil on medium heat, then add onions and cook until translucent, about 5 minutes
3. Then add mushrooms, and jalapeno and cook for another 5 minutes
4. Add soy sauce, vinegar, jalapeno, salt and pepper, and garlic and cook for another 10-15 minutes on low heat
5. In a small mixing bowl, add your jicama slaw ingredients and set aside in refrigerator until use
6. In another small bowl, add in the salsa ingredients and set aside until use
7. When you like the taste of the lentil mix, build your taco

No comments

Post a Comment

© Jillian Does Food
Maira Gall