Source: National Mango Board (and photo)
While pork, chicken and beef are the usual meat choices for tacos, chef Corcoran uses lamb to take this handheld favorite up a notch or two. Mango and jicama are grown in many Latin countries; as a base for the slaw, they add crunch, color and authenticity.
5 oz. apricot preserves
6 tbsp. canola oil
3 tbsp. balsamic vinegar
3 1/2 tsp. minced garlic
2 1/2 tsp. minced Fresno chili
1 1/4 lb. lamb top round
Mango Jicama Slaw:
1 large fresh mango (18 oz.) peeled, seeded and diced
1 small jicama (10 oz.), peeled and shredded
6 oz. plain nonfat yogurt
1/4 cup thinly sliced chives
1 tsp. honey
Salt and pepper, to taste
10 whole wheat flour tortillas (6 in. size)
1 plum tomato, finely diced
- Prepare Marinated Lamb: In large bowl, whisk together preserves, oil, vinegar, garlic, and Fresno chili. Add lamb, turning to coat. Cover and marinate, refrigerated, 3 hr.
- Heat grill to med.-high heat. Remove lamb from marinade and grill to desired doneness (125° to 130°F for med.-rare). Remove from heat and let rest. Before service, thinly slice.
- Prepare Mango Jicama Slaw: Combine all ingredients in a large bowl and gently mix. Cover and refrigerate until service.
- Per order: Warm two tortillas. Place about 1 1/2 ounces thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 teaspoon diced tomato.