Recipe provided by | RUSTIC JOYFUL FOOD
Servings: 12 to 15 Tacos
INGREDIENTS
1 pound lean ground American lamb
1 tablespoon fajita or taco seasoning
1 teaspoon turmeric
2 cloves crushed garlic
1 tablespoon tomato paste
1/4 cup water
salt and pepper to taste
Fresh Pico
2 cups diced tomatoes
1 tablespoon chopped white onion
1 fresno chili diced
2 tablespoon chopped cilantro
2 tablespoon or half a juicy lime
salt & pepper to taste
Lime crema
1 cup sour cream
1/2 cup finely chopped cilantro
2 tablespoon lime juice
1/2 teaspoon garlic powder
salt and pepper to taste
chopped cilantro and shredded cabbage for garnish
24-30 mini corn tortillas for a double tortilla base
DIRECTIONS
Mix all the ingredients for the pico and set it aside.
Mix all the ingredients for the Lime Crema and set aside.
In a large heavy bottom skillet, brown the lamb and drain the excess fat. Add the seasonings, tomato paste and water and cook for another 10 minutes.
While the lamb is cooking, warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds a side, over cooked tortillas can be very tough. Place the warmed tortillas in a clean dish towel to keep warm, continue adding cooked tortillas to the dish towel and cover
To serve, place two tortillas on a plate, one on top of the other. Spoon 1 tbsp. of crema, 1 oz. of meat and a tbsp. of pico onto each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!