This post sponsored by Exotico Tequila.

So what happens when Exotico Tequila asks me, a cocktail/chicken writer, to do a taco and cocktail recipe pairing?

This:

I don't want to brag or anything, but I'm pretty much a full-fledged food stylist now.

*Inserts chicken taco joke here*

I knew, of course, that if I set a plate of food down, the vultures would descend--which I was okay with because, for once, that meant they weren't the least bit interested in my drink garnish. So I definitely went with a taco recipe that is not only delicious for human mouths, but safe and delicious for the krakens to eat: Spicy Walnut-Lentil Tacos with Nectarine Slaw.

And man, did those tacos not stand a chance:

But look at how pretty they looked before the carnage:

See? FOOD STYLIST.

Spicy Walnut-Lentil Tacos with Nectarine Slaw

Serves roughly six humans. Or a good-sized flock of chickens.

For the taco "meat":

2 cups walnuts, toasted
1 tbs. soy sauce
2 cloves garlic, roughly chopped
1 tsp. ground cumin
2 tsp. chili powder
2 tsp. apple cider vinegar
1 1/2cups cooked brown lentils

In a food processor, pulse walnuts a few times until they are finely ground. Add soy sauce, garlic, cumin, chili powder, and vinegar. Add lentils and process till mixture is crumbly and resembles taco meat. If it gets too dry, sprinkle a little bit of water in as you mix. Store in an airtight container in fridge until ready to use, up to one week.

Nectarine Simple Syrup:

2 nectarines, pitted and roughly chopped
1 cup light agave syrup
1 cup water

Combine everything in a small saucepan over medium high heat. Bring to a boil, then reduce to a simmer. Simmer for ten minutes, uncovered. Remove from heat and let cool thoroughly. Strain into an airtight container and store in fridge for up a week.

Spiced Nectarine Slaw:

2 cups thinly sliced purple cabbage
2 cups thinly sliced napa cabbage
1 nectarine, thinly sliced
2 anahiem chiles, sliced thin
1 clove garlic, finely chopped
2 tbs. olive oil
2 tbs. fresh lime juice
2 tsp. Nectarine Simple Syrup
red pepper flakes to taste

Mix sliced cabbage, nectarine, and chiles in a medium bowl and set aside. In a small mixing bowl, combine garlic, olive oil, lime juice, simple syrup, and red pepper flakes. Whisk thoroughly then pour over slaw mixture and toss to combine.

For the making of the tacos:

crunchy taco shells of your preference
crumbled feta cheese
sliced anaheim chiles
course sea salt
lime wedges

Heat taco "meat", if necessary, in the microwave. Warm the taco shells if you like warm taco shells. Assemble tacos by layering meat, then slaw, then a few slices of chiles. Top with a sprinkle of feta and sea salt to taste. Squeeze lime over everything, if that's your thing (unless you're feeding these to chickens, then skip the citrus. It will hurt their little birdy tummies. And yes, I realize there is a bit of lime juice in the slaw dressing but in small amounts it's not bad--just keep it limited, okeeeeeee?).

All that food making and styling was a lot of work. I'm not used to that. I need some tequila. STAT.

I decided to play with Exotico's Reposado because I felt like it's oak-y, vanilla-y undertones would pair pretty great with a little nectarine, orange, and spice. SPOILER ALERT: I WAS RIGHT.

Spiced Nectarine Tequila Swizzle

Makes a single serving.

3 oz. fresh squeezed orange juice (pulp strained)
2 oz. Exotico Tequila Reposado
1 oz. Nectarine Simple Syrup
5 drops orange bitters
7 thinly sliced nectarine slices (3 for garnish, 5 for muddling in drink)
5 thin slices of Anaheim chiles (2 for garnish, 3 for muddling in drink)

In a highball glass, muddle 3 chile slices (if you like extra spice, include slices with seeds), 4 nectarine slices, and bitters in bottom of glass. Add simple syrup and tequila, then fill glass with crushed ice. Add orange juice and give contents a quick stir. Garnish. Drink. Eat tacos. Drink. Repeat.