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
- In large bowl, whisk preserves, oil, vinegar, garlic and chili. Add lamb, turning to coat. Cover and marinate, refrigerated, 3 hr.
- Meanwhile, combine mango, jicama, yogurt, chives, honey and salt and pepper to taste for Mango Jicama Slaw. Refrigerate for service.
- Heat grill to med.-high. Remove lamb from marinade; grill to desired doneness (135°F for med.-rare). Cut into thin slices.
- 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.