Street Tacos Recipe
Shredded organic chicken or house made lentil walnut chorizo, sprouts and fire roasted tomato salsa with taqueria pickles
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Ingredients
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Protein
Vegetables
Tortillas
Seasonings and Condiments
Method
Protein Preparation
For Organic Chicken
In a pot, add chicken breasts, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes until cooked through. Shred the chicken and mix with salt, black pepper, and spices.
For Lentil Walnut Chorizo
In a pan, toast the walnuts until fragrant. Cook lentils in boiling water until tender. Combine cooked lentils, toasted walnuts, chili powder, cumin, garlic powder, and smoked paprika in a food processor. Pulse until a chunky mixture is formed.
Salsa Preparation
Pickling Cucumbers
Taco Assembly
Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by placing a generous amount of shredded chicken or lentil walnut chorizo on each tortilla.
Top with fresh sprouts, fire roasted tomato salsa, and quick pickles.
Serve immediately with extra lime wedges on the side.