Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw
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Servings: 5
Prep Time: 20 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes

INGREDIENTS

  • Marinated Lamb
  • 5 ounces apricot preserves
  • 3 ounces (6 tablespoons) canola oil
  • 1 1/2 ounces (3 tablespoons) balsamic vinegar
  • 3 1/2 teaspoons minced garlic
  • 2 1/2 teaspoons minced Fresno chili
  • 1 1/4 lbs American lamb, top round
  • Mango Jicama Slaw
  • 1 large fresh mango, peeled, seeded and diced*
  • 1 (10 ounces) small jicama , peeled and shredded
  • 6 ounces (3/4 cup) nonfat plain yogurt
  • 1/4 cup thinly sliced chives
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 10 whole wheat flour tortillas, 6 inch
  • 1 plum tomato, finely diced
  • YIELD:
    10 tacos (2 per serving)

    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 (125-130 degrees F for medium rare). Remove from heat and let rest. Before service, thinly slice.

    To make 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 ½ ounces thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 teaspoon diced tomato.

    *A typical 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. One cup 3/8-inch diced mango weighs 6.35 ounces.

    Source: Chef Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, MA


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