Lamb Tacos

Ingredients  

• ▢8 corn tortillas
• ▢1 pound ground lamb
• ▢1 teaspoon dried Mexican oregano
• ▢1 teaspoon ground cumin
• ▢1 teaspoon chipotle chile powder or 1/2 teaspoon for milder meat
• ▢Kosher salt and freshly ground black pepper to taste

Chipotle Lime Crema

• ▢1/2 cup Mexican crema or sour cream
• ▢1 tablespoon fresh lime juice about 1/2 lime
• ▢1/2 teaspoon finely grated fresh lime zest
• ▢1/4 teaspoon chipotle chile powder
• ▢1/4 teaspoon kosher salt plus more to taste

Toppings

• ▢thinly sliced cabbage red or green
• ▢thinly sliced radishes
• ▢finely diced white onion
• ▢queso fresco (fresh Mexican cheese) or cotija
• ▢fresh cilantro leaves
• ▢thinly sliced fresh or pickled jalapeño optional
• ▢lime wedges for serving

Instructions 

• Preheat oven to 350°F.
• Wrap 2 stacks of 4 tortillas separately in foil. Heat in oven 10 to 15 minutes until soft and warm.
• While tortillas warm, add lamb and oregano to a large skillet over medium heat; cook and stir, breaking up the lamb with a wooden spoon until browned and nearly cooked through. Drain excess fat. Stir in cumin and 1 teaspoon chipotle chile powder (use 1/2 teaspoon if you prefer milder meat), cook and stir 2 to 3 minutes more until meat is cooked through. Season to taste with kosher salt and pepper.
• Meanwhile, make Chipotle Lime Crema by stirring ingredients together until smooth: Mexican crema (or sour cream), lime juice and zest, chipotle chile powder, and kosher salt. Set aside (refrigerate if making well ahead of time).
• To assemble tacos: top each warm tortilla with 1/8 of lamb, desired amount of toppings, finishing with Chipotle Lime Crema, cilantro leaves and fresh or pickled jalapeño slices if desired. Serve with fresh lime wedges.

Enjoy!