Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw 2012-06-05

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

1.  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.

2.  For the slaw: combine all slaw ingredients in a large bowl and gently mix. Cover and refrigerate until service.

3.  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: National Mango Board    Recipe: Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, MA