Mexican Night

This morning, without realizing that today was Cinco de Mayo, I had already planned on making tacos. Must be something in the air, as, not being Mexican, it is a celebration I know very little about. For those of you who don't know (myself included) the celebration commemorates the 1862 Mexican victory in a battle against France in Puebla, Mexico. 


This is a great, easy meal to put together, just chopping up some of the toppings and only cooking the meat. Again, this is one of those recipes that is so flexible that you can experiment with the variety of toppings every time you make this. The kids love assembling their own food at the table, because they can each create something to satisfy their own tastes. 


This recipe replaces that super-salty, processed taco seasoning sachets found in supermarkets. 

1 shallot, or ½ small red onion, peeled and finely chopped

1 clove garlic, smashed, peeled and finely chopped
½ tsp sea salt
¼ tsp cayenne pepper (more if you like it spicy)
¼ tsp paprika
1 Tbsp olive oil 

4-5 sprigs cilantro/coriander, leaves only, finely chopped 
1 lime, freshly squeezed
1 jalapeño pepper, seeds removed and finely chopped, optional

2 cups cooked lentils or 1lb lightly seasoned sauteed grass-fed ground beef or 1lb sliced free-range chicken cutlets or 1lb cooked shrimp or 1lb firm-fleshed cooked fish 

• In a small bowl, combine all the ingredients, except the protein and set aside.
• Toss your cooked protein of choice with the prepared sauce and serve.

Wrap with:
1 box taco shells (buy non-GMO!) and/or
1 pack whole grain or brown rice tortillas (for fajitas) and/or
Large lettuce leaves


TOPPINGS
Avocado
Black beans / refried beans
Lettuce, shredded 
Guacamole
Red onions

Roasted peppers

Mushrooms
Salsa
Shredded cheese
Sour cream
Sweet potato (cooked)