Harissa Chicken & Lentil Tacos
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Harissa Chicken & Lentil Tacos

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 10 servings (20 tacos)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 2 lb (1 kg) shredded chicken
  • 1 lb (500 g) whole red lentils, cooked
  • 1 Tbsp (15 mL) cumin
  • ½ Tbsp (7 mL) paprika
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 2 Tbsp (30 mL) harissa
  • ½ cup (125 mL) heavy cream (optional)
  • 2 cups (500 mL) cucumber, small dice
  • 2 cups (500 mL) tomato, small dice
  • 20 small corn tortillas, lightly warmed
  • 2 ½ cups (625 mL) lemon rosemary aoili*

Directions

  1. In a large sauté pan, add oil, chicken, and lentils and begin to brown and warm through. Add cumin, paprika, salt, pepper, and harissa. When the chicken and lentils become aromatic, approximately 2-3 minutes, optionally add heavy cream to absorb the mellow heat. Toss well to coat.
  2. Mix cucumbers and tomatoes in a bowl and set aside.
  3. To serve, add 2.5 oz chicken/lentil mix to a warmed tortilla, add 2 Tbsp (30 mL) cucumber and tomato mix, and dress with 1 oz aioli.

*To make Lemon Rosemary Aioli, combine:
2 ½ cups (625 mL) low-fat mayonnaise
2 Tbsp (30 mL) fresh rosemary, finely chopped
2 Tbsp (30 mL) lemon Juice
2 Tbsp (30 mL) garlic puree
2 tsp (10 mL) lemon zest

Nutritional Information

  • Serving Size: 2 tacos
  • Per serving:
  • Calories 440
  • Total Fat 15 g
  • Saturated Fat 3.5 g
  • Cholesterol 105 mg
  • Carbohydrates 42 g
  • Dietary Fibre 5 g
  • Sugar 3 g
  • Protein 35 g
  • Sodium 1200 mg
  • Potassium 652 mg
  • Folate 97 mcg

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