Lamb Tacos with Chile-Tzatziki


by Chef Ming Tsai

Serves 4

Ingredients

• 1 tablespoon garlic, minced
• 1 red onion, minced
• 1 jalapeno, minced
• 0.5 teaspoon ground cumin
• 1 pound ground lamb
• Juice and zest of 1 lemon
• 1 tablespoon sriracha
• 1 cup plain, non-fat Greek yogurt
• 6 mint leaves, finely sliced
• 1 cup cucumbers, quarter-inch dice
• 0.5 head iceberg, finely shredded
• Kosher salt and freshly ground black pepper to taste
• 1 package small corn tortillas
• extra virgin olive oil for cooking

Directions

1. In a large skillet or sauté pan coated lightly with oil, sauté the garlic, onion, jalapeno and cumin until lightly caramelized.
2. Add in the lamb, season and cook through, about 5 minutes.
3. Fold in the lemon juice and check for flavor.
4. Meanwhile mix the sriracha, yogurt, mint, cucumbers and lemon zest together, and season to taste.
5. Warm the tortillas. Assemble the lamb mixture, lettuce and tzatziki in the tortillas to create the tacos for service.

 

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