Thug Kitchen's Lentil Tacos with Carrot-Jicama Slaw

Want to "cook like you give a f%*k?" Try Thug Kitchen, from 2014.

This recipe, perfect for a quarantined Cinco de Mayo, makes 6-8 tacos and (of course) can be altered to be non-veg.

Ingredients:

Lentils:

3 cups of water

1 cup black lentils, rinsed

1/2 tsp. olive oil

1/2 onion, chopped

8 oz. mushrooms, cut into bite-sized pieces

1 tbsp. soy sauce or tamari

2 or 3 cloves garlic, minced

2 tbsp. apple juice

1 tsp toasted sesame oil

Carrot-Jicama Slaw:

1/2 pound jicama (bottom picture)

1 small cucumber

1 carrot

2 tbsp. rice vinegar

1 tbsp. lime juice

1/4 tsp. kosher salt

FIRST: Bring the 3 cups of water to a boil over high heat and add the lentils. Turn the heat to low and simmer until the lentils are cooked; they should be tender. Drain the excess water and set the lentils aside.

THEN: Heat the oil over medium heat in a large skillet or wok and add the onion. Cook the onion to translucence, and then add the mushrooms. Cook the mushrooms for roughly 3 minutes; add the soy sauce, stir, and finally add the lentils.

THEN: Mix everything up, and add the garlic and the apple juice. Cook out most of the liquid, around 2-3 minutes. Then add the sesame oil and taste. Add salt and pepper as desired.

THEN: In the meantime, make the slaw to top the tacos. Cut the jicama, carrot, and cucumbers -- if you haven't already -- into thin sticks (no thicker than 1"). Toss with the remaining slaw ingredients and warm the tortillas for the tacos in the oven. Serve hot, and add optional ingredients/variants as desired!

Sweet Fresh Herb Salsa (optional)

Here's another taco recipe from Thug Kitchen's website, using jackfruit for carnitas!