Vegan Green Goddess Lentil Tacos with Avocado Sauce

For the Tacos

• 1 c green lentils
• 0.25 tsp salt
• Juice of a lime
• Optional few dash of hot sauce
• Medium-sized zucchini
• 24 shishito peppers
• Oil of choice for cooking
• 1 c baby kale
• 12 small corn tortillas
• Handful of roasted salted pepitas

For the Green Goddess Avocado Sauce

• Ripe avocado
• Juice of a lime
• 2 c fresh cilantro
• 0.5 c fresh mint
• Generous pinch of sea salt

1. Boil the lentils until tender. This may take as long as 30-45 minutes, depending on the size of the lentils.
2. While the lentils are cooking, make the Green Goddess Avocado Sauce by blending together all of the ingredients in a high-powered blender. Add a dash of water if needed to thin the sauce to a texture that can be drizzled.
3. Also while the lentils are cooking, use a peeler to cut the zucchini into ribbons. For the best texture, don't use the seedy part in the middle. Toss the ribbons in a light sprinkle of salt to draw out the excess water and give them some flavor.
4. When the lentils are done, use a colander to strain out the water then return them to the pot. Toss them with salt, lime juice, and some hot sauce (optional) while they're still warm so that they soak up all the flavor.
5. Just before serving, cook the shishito peppers in a skillet over medium/high heat with a dash of cooking oil. Toss frequently until the peppers are caramelized and the skin has started to blister, about five minutes.
6. Warm the corn tortillas either by charring them over an open flame on a gas stove or by wrapping them in a barely damp cloth and microwaving them for about 30 seconds.
7. To serve, lay out the tortillas and add two blistered shishito peppers to each. Add a generous spoonful of green lentils, then zucchini ribbons and a few baby kale leaves. Finish the tacos with a drizzle of Green Goddess Avocado Sauce and a handful of pepitas. Serve extra Green Goddess Sauce on the side.