There is something so satisfying in a crunchy taco. Don’t get me wrong, I like soft wraps, burritos and enchiladas, actually to be honest I love all of them! It’s just a crunchy taco is so much more..when it has the right crunch. One taco is never enough! Or maybe that’s just me. It can’t be just me, can it?
I had a few hard taco shells that I needed to use so they wouldn’t go bad. I’m lying, it was an excuse so I could have tacos again! It worked for me! I came up with another quick taco dish which I would be able to change the seasonings to make it taste a whole lot different, only using a few minor adjustments.
Since I liked the base of the “meat” I kept it the same using more of the precooked lentils that I had leftover from a package I bought at Trader Joe’s.
This recipe is extremely quick to prepare. If you don’t have precooked Lentils than now is the time to prepare and cook the lentils according to the package.
In a large skillet on medium high heat add in oil, garlic, shallots, peppers & tomatoes. Sauté for 6 minutes.
I had already steamed lentils leftover that were cooked and packaged from Trader Joe’s. Love that I didn’t need to take the extra time to cook them. Add in the cooked lentils, lemon juice & spices. Saute another 8 minutes, until spices are thoroughly combined with the lentil mixture.
Transfer the lentil mixture mixture to your taco shells & Enjoy!
I have another faux “Lentil Meat” recipe. If interested you could try my Vegan Lentil Taco “Meat” for Tacos or Nachos. You may also be interested in topping this recipe with my Vegan Sour Cream.