Share
Recipe Provided By
"Rustic Joyful Food"Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
12 to 15 tacos
Ingredients
- 1 pound lean ground American Lamb
- 1/4 cup water
- 2 cloves crushed garlic
- 1 tablespoon fajita or taco seasoning
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- Salt and pepper, to taste
Fresh Pico
- 1 Fresno chili, diced
- 2 cups diced tomatoes
- 2 tablespoons chopped cilantro
- 2 tablespoons or half a juicy lime
- 1 tablespoon chopped white onion
- Salt and pepper, to taste
Lime Crema
- 1 cup sour cream
- 1/2 cup finely chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 24 to 30 mini corn tortillas for a double tortilla base
- Chopped cilantro and shredded cabbage, for garnish
Directions
For the Fresh Pico: In a bowl, mix together chili, tomatoes, cilantro, lime, onion, salt and pepper; set aside.
For the Lime Crema: In a bowl, mix together sour cream, cilantro, lime juice, garlic powder, salt and pepper; set aside.
for the Lamb: In a large heavy-bottom skillet, brown lamb; drain excess fat. Add water, garlic, taco seasoning, tomato paste, turmeric, salt and pepper; cook for another 10 minutes.
While lamb is cooking, warm tortillas in a dry non-stick skillet until fragrant and have lightly browned on both sides, about 30 seconds a side. (Over-cooked tortillas can be very tough.) Place warmed tortillas in a clean dish towel to keep warm.
To serve: Place 2 tortillas on a plate, one on top of the other. Spoon 1 tablespoon Lime Crema, 1 ounce meat and 1 tablespoon Pico onto each tortilla duo. Top with cabbage, cilantro and a squeeze of lime.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
