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Shrimp or Chicken and Lentil Tacos

5 from 4 votes
Shrimp or Chicken and Lentil Tacos | lecremedelacrumb.com
Easy and healthy shrimp or chicken and lentil tacos are bursting with savory, spicy flavors and topped with a creamy chipotle sauce. 
Prep Time: 15 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour
Servings:4 servings

Ingredients

  • 8 6-inch corn or flour tortillas

For the Lentils

  • ¾ cup black or brown lentils
  • ½ cup sliced mushrooms
  • 1 tablespoon oil
  • 1 tablespoon adobo sauce , from a can of chipotle peppers packed in adobo sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • 2 cups vegetable broth , or water

For the Shrimp OR Chicken

  • 2-3 large boneless skinless chicken breasts , OR, see below for shrimp option
  • ½ pound large white shrimp, peeled and tails removed
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

Toppings

  • ½ cup halved cherry tomatoes
  • ¼ cup cilantro, roughly chopped
  • 1 tablespoon cotija cheese
  • cup reduced fat mayo
  • 1 tablespoon adobo sauce, from a can of chipotle peppers packed in adobo
  • ¼ teaspoon garlic powder
  • juice of ½ lime, about 1 tablespoon

Instructions

Lentils

  • 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

  • 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. 

Assembly

  • 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. 

Notes

Vegetarian option: replace chicken and shrimp with your favorite roasted vegetables. 

Nutrition

Calories: 618 kcal, Carbohydrates: 59 g, Protein: 51 g, Fat: 19 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 222 mg, Sodium: 2735 mg, Potassium: 1039 mg, Fiber: 13 g, Sugar: 5 g, Vitamin A: 486 IU, Vitamin C: 11 mg, Calcium: 214 mg, Iron: 7 mg
Course: Main Course
Cuisine: American
Author: Tiffany