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Apricot Chili Marinated Lamb Tacos with Fresh Mango Jicama Slaw
While pork, chicken and beef are the usual meat choices for tacos, chef Corcoran uses lamb to take this handheld favorite up a notch or two. Mango and jicama...
Servings
5
5
Cuisine Type
- latin
Day Part
- dinner
- lunch
Main Ingredient
- Vegetables
- Meat
- Fruits
Source: National Mango Board (and photo)
While pork, chicken and beef are the usual meat choices for tacos, chef Corcoran uses lamb to take this handheld favorite up a notch or two. Mango and jicama are grown in many Latin countries; as a base for the slaw, they add crunch, color and authenticity.
Ingredients
Marinated Lamb:
5 oz. apricot preserves
6 tbsp. canola oil
3 tbsp. balsamic vinegar
3 1/2 tsp. minced garlic
2 1/2 tsp. minced Fresno chili
1 1/4 lb. lamb top round
Mango Jicama Slaw:
1 large fresh mango (18 oz.) peeled, seeded and diced
1 small jicama (10 oz.), peeled and shredded
6 oz. plain nonfat yogurt
1/4 cup thinly sliced chives
1 tsp. honey
Salt and pepper, to taste
Tacos:
10 whole wheat flour tortillas (6 in. size)
1 plum tomato, finely diced
Steps
Prepare Marinated Lamb: In large bowl, whisk together preserves, oil, vinegar, garlic, and Fresno chili. Add lamb, turning to coat. Cover and marinate, refrigerated, 3 hr.
Heat grill to med.-high heat. Remove lamb from marinade and grill to desired doneness (125° to 130°F for med.-rare). Remove from heat and let rest. Before service, thinly slice.
Prepare Mango Jicama Slaw: Combine all ingredients in a large bowl and gently mix. Cover and refrigerate until service.
Per order: Warm two tortillas. Place about 1 1/2 ounces thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 teaspoon diced tomato.
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