Tacos & burritos

Crispy lentil tacos

Ingredients:

• Lentils
• 1/2 cup green or brown lentils
• 1 cup water
• 1/4 tsp each smoked paprika, oregano, cumin
• 1/2 tsp salt
• 8-10 crispy corn taco shells
• Toppings (for the easiest version, we use shredded lettuce and sliced green olives straight from a jar. There are lots of other options: avocado, salsa, tomato, cheese, sauteed onion, bell pepper, or shredded cabbage)

Instructions:

1. Rinse lentils well (just so they're not dirty)
2. Add lentils and water in a saucepan. Heat to a boil and then simmer on low heat for about 15 minutes (until water is absorbed and lentils are soft enough to mash with a fork). 
3. Mix the salt & other seasonings into the lentils. If desired, use a fork and you can mash the lentils a little bit as you mix. 
4. Fill taco shells with lentils and other toppings. Enjoy! As a bonus, serve with fresh fruit like pineapple, strawberries, watermelon, or papaya. 

Tucker tacos

Ingredients

• Flour tortillas
• 2 cups black or pinto beans
• Salad (lettuce, tomato, green olives)
• Salad dressing

Directions

1. Fill tortillas with salad and top with salad dressing. You can add more things to salad if desired, like sweet corn, avocado, salsa.

Shrimp tacos (John's recipe)

Ingredients:

• mission street flour tortillas (Pavilions has them)
• Pavilions mango salsa
• broccoli slaw
• sliced red pepper
• arugula
• shrimp with garlic salt