Lamb And Grilled Onion Taco With Fresh Mint And Tomato Salsa (Gc) Recipe
Servings: 8
Ingredients
- 16 ounce Lamb (or possibly grilled lamb scraps)
- 1 x Red Chile Marinade see * Note
- 1 c. Grated Monterey Jack cheese
- 1 c. Grated white cheddar cheese
- 1 lrg Red onion sliced thin and gril
- 4 Tbsp. Fresh mint chiffonade
- 8 x Yellow corn tortillas Salt to taste Freshly grnd black pepper to taste Extra virgin olive oil
- 1 x Tomato And Basil Salsa see * Note
Directions
- Prepare a wood or possibly charcoal grill and let it burn down to embers.
- Marinate lamb in Red Chile Marinade for 1 hour. Grill the lamb for 3 min on each side. Cut into 24 slices.
- For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 c. of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with extra virgin olive oil. Grill for 3 min on each side or possibly till crispy and the cheese has melted.
- Serve with Tomato And Basil Salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 159 | 69% |
| Total Fat 17.83g | 22% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 206mg | 9% |
| Potassium 189mg | 5% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.38g | 1% |
| Protein 15.4g | 25% |
