Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw 2012-05-30
May 30, 2012
1 Min Read
YIELD: 10 tacos (2 per serving)
For the marinated lamb:
5 oz. apricot preserves
6 Tbsps. canola oil
3 Tbsps. balsamic vinegar
3 ½ tsps. minced garlic
2 ½ tsps. minced Fresno chili
1 ¼ lbs. lamb, top round
For the mango-jicama slaw:
1 large fresh mango, peeled, seeded and diced
1 small jicama (10 oz.), peeled and shredded
¾ cup nonfat plain yogurt
¼ cup thinly sliced chives
1 tsp. honey
salt and pepper to taste
10 whole wheat flour tortillas, 6”
1 plum tomato, finely diced
To make marinated lamb: In a large bowl, whisk together the preserves, canola oil, vinegar, garlic and Fresno chili. Add the lamb, turning to coat. Cover and marinate, refrigerated, 3 hours. Heat grill to medium high heat. Remove lamb from marinade and grill to desired doneness (125°F to 130°F for medium rare.) Remove from heat and let rest. Before service, thinly slice.
For the slaw: combine all slaw ingredients in a large bowl and gently mix. Cover and refrigerate until service.
Per order: warm 2 tortillas. Place about 1 ½ oz. thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup slaw. Sprinkle with 1 tsp. diced tomato.
Photo and recipe: National Mango Board
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
