I bet you can sense a theme here from yesterday’s post. Why stop a good thing? Instead of having the burgers again for lunch I made tacos instead. Unlike my Double stuffed lentil tacos, these bad boys have that garam masala taste that’s just killer.
The thing with tacos is it’s just a layering process. Make sure you have your toppings ready and set aside for the assembly line your kitchen is about to become.
- Crumbled Masala quinoa lentil burgers into ‘ground round’
- Diced tomatoes
- Diced onions
- Chopped cilantro
- Amazing guac (avocado, white onion, cilantro, lime juice)
- Chi-Chis White Corn Soft Taco*
- Shiitake mushrooms pan fried (optional)
*This delicious soft corn taco is gluten free and we found it at Wegman’s buried next to the flour tortillas. I haven’t been able to find anything like this in Ontario.
Best to warm up the soft taco first, you can do that on a flat pan, or a grill you might have handy. Either way, warm up that goodness first or it will taste a bit off.
Layer the guac first as a base, then the burger, then onion, tomato and top with lettuce. If you can another layer of guacamole. I am a HUGE fan of mushrooms and so I had to have some pan fried shiitake mushrooms I quickly made with a splash of gluten free Kikkoman soy sauce (which we also cannot find in Ontario).
Your mouth will be doing a happy dance that’s for sure.