| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
Tacos
|
Ingredients
- 1 pound American ground lamb
- 1 tablespoon taco seasoning or fajita
- 1 teaspoon turmeric powder
- 2 cloves garlic minced
- 1 jalapeño pepper chopped
- 1/2 white onion chopped
- 1 tablespoon tomato paste
- 1 pinch salt kosher
- 1 pinch pepper ground
Pico De Gallo
- 2 cups tomatoes diced
- 1/2 white onion chopped
- 1 jalapeño pepper diced
- 2 tablespoons cilantro chopped
- 2 tablespoons lime juice squeezed
- 1 pinch salt kosher
- 1 pinch pepper ground
Cilantro Cream Sauce
- 1 cup sour cream
- 1/2 cup cilantro finely chopped
- 2 tablespoons lime juice squeezed
- 1/2 teaspoon garlic powder
- 1 pinch salt kosher
- 1 pinch pepper ground
Ingredients
Pico De Gallo
Cilantro Cream Sauce
|
|
Instructions
Pico De Gallo
- 1. Mix all the ingredients for the pico de gallo and set it aside.
Cilantro Cream Sauce
- 2. Mix all the ingredients for the Lime Crema and set aside.
Taco Meat
- 3. In 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.
- 4. While 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.
Recipe Notes
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!