Grilled Lamb Tacos
Yield
8 servingsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
lamb
|
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese
grated, white |
|
| 1 | large |
red onion
sliced |
|
| 4 | tablespoons |
mint leaves
fresh |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
lamb
|
|
| 237 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
cheddar cheese
grated, white |
|
| 1 | large |
red onion
sliced |
|
| 6E+1 | ml |
mint leaves
fresh |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
Directions
Prepare a wood or charcoal grill and let it burn down to embers.
Marinate lamb in red chile marinade for 1 hour.
Grill the lamb for 3 minutes on each side.
Cut into 24 slices. For each serving lay four slices of lamb over ½ of the tortilla, sprinkle with ¼ cup of cheese.
Top with grilled onions and mint.
Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil.
Grill for 3 minutes on each side or until crispy and the cheese has melted.
