Recipe by "Two Purple Figs"; recipe and photo courtesy of The American Lamb Board
The Lamb:
1 lb. ground American Lamb
1 T. olive oil
1 red onion, diced
3 garlic cloves, minced
¼ c. cilantro, minced
Heat the olive oil in a skillet over medium high heat. Add in the onions and cook for about 2 to 3 minutes until soft and translucent. To the onions, add in the lamb meat, the taco seasoning and garlic. Mix all together and cook over medium-high heat for 6 to 8 minutes while mixing.
Note: USDA recommends ground lamb reach an internal temperature of 160°F. When the lamb is cooked through, add in the cilantro and turn off the heat.
The Taco Seasoning:
½ t. each salt and pepper
1 t. oregano
1½ t. chili powder
1 t. garlic powder
½ t. onion powder
½ t. adobo powder
The Pineapple Salsa:
1 c. diced pineapple, ¼ -inch dices
½ c. red onions, minced
⅓ c. cilantro, minced
1 jalapeño, minced
1 T. lime juice
1 T. olive oil
¼ t. salt
¼ t. chili powder
Mix all ingredients together in a bowl and adjust the seasoning.
The Avocado Crema:
1 large avocado, (peeled and pitted)
1 large jalapeño, (more or less to taste)
¼ c. sour cream
⅓ c. cilantro leaves
2 T. lime juice
½ t. salt
2 - 3 T. water to thin out the sauce, if needed
Add all ingredients in a bowl of a food processor and process until a smooth creamy sauce is formed.
To Assemble the Tacos:
Tortillas (corn, flour or hard shell)
Cilantro leaves
Lime wedges
Jalapeño slices
Chili flakes
Use your favorite type of tortilla — you may choose to char or not to. Spread a layer of avocado cream at the bottom of the tortilla. Top with a generous amount of taco meat. Top with the pineapple salsa. Add more taco meat, extra avocado crema, more cilantro, chili flakes, lime wedges and your favorite taco toppings, as desired.