Recipe Provided By "Two Purple Figs"
Courtesy of American Lamb Board
1 lb Ground American Lamb
1 tbsp Olive oil
1 Red onion, diced
3 Garlic minced
0.25 cup Cilantro minced
Taco Seasoning
0.50 tsp salt and pepper
1 tsp Oregano
5.50 tsp Chili powder
1 tsp Garlic powder
0.50 tsp Onion powder
0.50 tsp Adobo powder
Pineapple Salsa
1 cup Diced pineapple, (1/4-inch dices)
0.50 cup red onions, (minced)
0.33 cup Cilantro, (minced)
1 Jalapeño, (minced)
1 tbsp Lime juice
1 tbsp Olive oil
0.25 tsp Salt
0.25 chili powder
Avocado Crema
1 Avocado, (peeled and pitted)
1 Jalapeño, (more or less to taste)
0.25 cup Sour cream
0.33 cup Cilantro leaves
2 tbsp Lime juice
0.50 tsp Salt
23 tbsp Water to thin out the sauce, if you need to.
To assemble the Tacos
Tortillas (corn, flour or hard shell)
Cilantro leaves
Lime wedges
Jalapeño slices
Chili flakes
1Make the Lamb Taco meat: Heat the olive oil in a skillet over medium high heat.
2Add in the onions and cook for about 2-3 minutes until soft and translucent.
3To the onions, add in the lamb meat, the taco seasoning and garlic. Mix all together and cook over medium-high heat for 6-8 minutes while mixing.
4When the lamb is cooked through, add in the cilantro and turn off the heat.
Note:
5USDA recommends ground lamb reach an internal temperature of 160F.
To make the Pineapple Salsa:
6Mix all ingredients together in a bowl and adjust the seasoning.
For the Avocado Crema:
7Add all ingredients in a bowl of a food processor and process until a smooth creamy sauce is formed.
To assemble the tacos:
8Use your favorite type of tortilla, you may choose to char or not to.
9Spread a layer of avocado cream at the bottom of the tortilla.
10Top with a generous amount of taco meat.
11Top with the pineapple salsa.
12Add more taco meat, extra avocado crema, more cilantro, chili flakes, lime wedges and your favorite taco toppings. Enjoy right away!
Ingredients
1 lb Ground American Lamb
1 tbsp Olive oil
1 Red onion, diced
3 Garlic minced
0.25 cup Cilantro minced
Taco Seasoning
0.50 tsp salt and pepper
1 tsp Oregano
5.50 tsp Chili powder
1 tsp Garlic powder
0.50 tsp Onion powder
0.50 tsp Adobo powder
Pineapple Salsa
1 cup Diced pineapple, (1/4-inch dices)
0.50 cup red onions, (minced)
0.33 cup Cilantro, (minced)
1 Jalapeño, (minced)
1 tbsp Lime juice
1 tbsp Olive oil
0.25 tsp Salt
0.25 chili powder
Avocado Crema
1 Avocado, (peeled and pitted)
1 Jalapeño, (more or less to taste)
0.25 cup Sour cream
0.33 cup Cilantro leaves
2 tbsp Lime juice
0.50 tsp Salt
23 tbsp Water to thin out the sauce, if you need to.
To assemble the Tacos
Tortillas (corn, flour or hard shell)
Cilantro leaves
Lime wedges
Jalapeño slices
Chili flakes
Directions
1Make the Lamb Taco meat: Heat the olive oil in a skillet over medium high heat.
2Add in the onions and cook for about 2-3 minutes until soft and translucent.
3To the onions, add in the lamb meat, the taco seasoning and garlic. Mix all together and cook over medium-high heat for 6-8 minutes while mixing.
4When the lamb is cooked through, add in the cilantro and turn off the heat.
Note:
5USDA recommends ground lamb reach an internal temperature of 160F.
To make the Pineapple Salsa:
6Mix all ingredients together in a bowl and adjust the seasoning.
For the Avocado Crema:
7Add all ingredients in a bowl of a food processor and process until a smooth creamy sauce is formed.
To assemble the tacos:
8Use your favorite type of tortilla, you may choose to char or not to.
9Spread a layer of avocado cream at the bottom of the tortilla.
10Top with a generous amount of taco meat.
11Top with the pineapple salsa.
12Add more taco meat, extra avocado crema, more cilantro, chili flakes, lime wedges and your favorite taco toppings. Enjoy right away!
Ground Lamb Tacos with Pineapple Salsa and Avocado Crema
