1 lb Lean ground American lamb
1 tbsp Fajita or taco seasoning
1 tsp Turmeric
2 Garlic, crushed
1 tbsp Tomato paste
0.25 cup Water
Salt & pepper, to taste
Cilantro, chopped - garnish
Shredded cabbage - garnish
2430 Mini corn tortillas for double tortilla base
Fresh Pico
2 Tomatoes, diced
1 tbsp White onion, chopped
1 Fresno chili, diced
2 tbsp Cilantro, chopped
2 tbsp Or 1/2 a juicy lime
Salt & pepper, to taste
Lime Crema
1 cup Sour cream
0.50 cup Finely chopped cilantro
2 tbsp Lime juice
0.50 tsp Garlic powder
Salt & pepper to taste
1Mix all the ingredients for the pico and set it aside.
2Mix all the ingredients for the Lime Crema and set aside.
3In a large heavy bottom skillet, brown the lamb and drain the excess fat. Add the seasonings, tomato paste and water and cook for another 10 minutes.
4While the lamb is cooking, warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds a side, over cooked tortillas can be very tough. Place the warmed tortillas in a clean dish towel to keep warm, continue adding cooked tortillas to the dish towel and cover.
5 To serve, place two tortillas on a plate, one on top of the other. Spoon 1 tbsp. of crema, 1 oz. of meat and a tbsp. of pico onto each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!
Ingredients
1 lb Lean ground American lamb
1 tbsp Fajita or taco seasoning
1 tsp Turmeric
2 Garlic, crushed
1 tbsp Tomato paste
0.25 cup Water
Salt & pepper, to taste
Cilantro, chopped - garnish
Shredded cabbage - garnish
2430 Mini corn tortillas for double tortilla base
Fresh Pico
2 Tomatoes, diced
1 tbsp White onion, chopped
1 Fresno chili, diced
2 tbsp Cilantro, chopped
2 tbsp Or 1/2 a juicy lime
Salt & pepper, to taste
Lime Crema
1 cup Sour cream
0.50 cup Finely chopped cilantro
2 tbsp Lime juice
0.50 tsp Garlic powder
Salt & pepper to taste
Directions
1Mix all the ingredients for the pico and set it aside.
2Mix all the ingredients for the Lime Crema and set aside.
3In a large heavy bottom skillet, brown the lamb and drain the excess fat. Add the seasonings, tomato paste and water and cook for another 10 minutes.
4While the lamb is cooking, warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds a side, over cooked tortillas can be very tough. Place the warmed tortillas in a clean dish towel to keep warm, continue adding cooked tortillas to the dish towel and cover.
5 To serve, place two tortillas on a plate, one on top of the other. Spoon 1 tbsp. of crema, 1 oz. of meat and a tbsp. of pico onto each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!
Ground American Lamb Street Tacos
