Chef Jesse Shoemaker’s passion lies in international flavors from local 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
- Thai basil
- 1–2 shallots, thinly sliced
- Edible flowers (such as basil, cilantro, mint, nasturtiums and violas)
Recipe courtesy of Jesse Shoemaker, Goshen Brewing Company
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.