Lamb Tacos with Chili-Tzatziki

Adapted from Ming Tsai

Serves 4

  • 1 T garlic, minced
  • 1 small red onion, minced
  • 1 jalapeno, minced
  • 1/2 tsp ground cumin
  • 1 lb ground lamb
  • juice and zest of 1 lemon
  • 1/2 tsp Sriracha, adjust to taste
  • 1 C plain non-fat Greek yogurt
  • 6 mint leaves, finely sliced
  • 1 C cucumbers, quarter-inch dice
  • 1/2 head of iceberg lettuce, finely shredded
  • salt and pepper to taste
  • 1 package of small corn or whole wheat tortillas
  • extra virgin olive oil for cooking

In a large skillet or saute pan coated lightly with oil, saute the garlic, onion, jalapeno and cumin until lightly carmelized. Add in the lamb, season with salt and pepper, then cook through, about 5 minutes. Fold in the lemon juice and check the flavor. In a separate bowl, mix the two srirachas, yogurt, mint, cucumbers, and lemon zest together and season to taste. Warm the tortillas. Assemble the lamb mixture, lettuce and tzatziki in the tortillas and serve immediately.

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