Shrimp and Mexicali lentil tacos
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Plan of Attack
Ingredients
Corn tortillas (sm)
Shrimp
2 cups of medium shrimp rinsed, cleaned and deveined
sprig of rosemary
medium shallot or tbls of diced red onion
3 diced garlic cloves
medium Roma tomato
2 tbls of diced cilantro
2 tbls of butter
Lentils
0.65 cup of red lentils
5 cups of water
2 tbls of diced red onion
3- cloves of garlic (depending on size)
2 tbls of prepared salsa
tsp of tumeric
2 tbls of cumin
2 tsp of sugar
3 tsp of salt (optional)
packet of Goya seasoning con Cilantro and tomate
2 tsp of ground pepper
sprinkle of ground red pepper
Garnish
2 tbs of cilantro (fine diced)
2-3 tbs of red onion
prepared salsa of your choosing (optional)
shredded horseradish cheddar or cotijo cheese
Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste.
Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through.
Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy
Serving suggestion: Without tortillas over a bed of Carolina brown rice
My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after!
