Lamb Tacos with Mango Jicama Slaw

IngredientsDairy, Meat
Day PartDinner, Lunch
Cuisine TypeMexican
Lamb Tacos with Mango Jicama Slaw

Spice up your next dinner with these lamb tacos. Filled with endless flavor, color and taste, these tacos are a great substitute for your weekly beef or chicken taco night.


5 oz. apricot preserves
3 oz. canola oil
1 ½ oz. balsamic vinegar
3 ½ tsp. minced garlic
2 ½ tsp. minced Fresno chili
1 ¼ lb. American lamb top round
1 large fresh mango, peeled, seeded and diced
1 small jicama (10 oz.) peeled and shredded
6 oz. nonfat plain yogurt
¼ cup thinly sliced chives
1 tsp. honey
Salt and pepper to taste
10 whole wheat flour tortillas (6 oz. size)
1 plum tomato, diced


  1. In large bowl, whisk  preserves, oil, vinegar, garlic and chili. Add lamb, turning to coat. Cover and marinate, refrigerated, 3 hr.
  2. Meanwhile, combine mango, jicama, yogurt, chives, honey and salt and pepper to taste for Mango Jicama Slaw. Refrigerate for service.
  3. Heat grill to med.-high. Remove lamb from marinade; grill to desired doneness (135°F for med.-rare). Cut into thin slices.
  4. Per order, warm two tortillas. Place about 1½ oz. cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 tsp. diced tomato.

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