Kitchen Improv
Chef Jesse Shoemaker’s passion lies in international flavors from local ingredients
Ingredients
- 6 tablespoons lime juice
- 2 tablespoons fish sauce
- Pinch cayenne pepper
- 1 pound smoked or grilled chicken, sliced
- 1 bunch romaine lettuce leaves, washed and dried
Toppings
- Thai basil
- Cilantro
- Mint
- 1–2 shallots, thinly sliced
- Edible flowers (such as basil, cilantro, mint, nasturtiums and violas)
Instructions
Recipe courtesy of Jesse Shoemaker, Goshen Brewing Company
Serves 3–4
Combine the lime juice, fish sauce and cayenne pepper in a small bowl. Toss the chicken in the sauce and spoon onto the lettuce.
Garnish with the toppings. Eat like you would a taco.
