I love this recipe so much because it is full of different flavors and textures! Every bite is an adventure of flavor!
Technique tip: Make sure that every bite has a little of each ingredient on it.
Swap option: You can use any kind of ground meat that you like, omit any dairy, use sour cream instead of crema or substitute the corn tortillas for flour.
Ground Lamb Tacos
- 1 pound ground lamb
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 tablespoons tamarind paste
- 1 tablespoon chopped cilantro
- 4 Persian cucumbers
- Kosher salt
- 1/4 cup crema
- 1 tablespoon chipotles en adobo
- 2 tablespoons lime juice (from about 1 lime)
- 1 cup toasted cashews
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1 tablespoon agave
- 8 (6-inch) corn tortillas
For the ground lamb and cucumber:
In a large bowl, combine lamb with all ingredients except the cucumbers and salt, and combine until fully incorporated. In a hot pan with a little oil, add the spiced ground lamb mixture and cook until crispy, 5 to 8 minutes.
Slice cucumbers lengthwise into 4 spears per cucumber. Toss in salt and let sit 5 minutes.
For the crema:
In a small bowl, mix all ingredients together until well-combined and set aside.
For the cashews:
In a food processor, pulse all of the ingredients together until coarsely chopped.
In a warm tortilla (which can be heated in the oven or on a gas burner), lay down the ground lamb. Place a cucumber spear on both sides of the lamb filling. On top of the lamb, add the cashews. On top of the cashews, add 1 tablespoon of crema. Enjoy!
Created by TODAY with our sponsor Dawn.