This is a basic recipe for delicious tacos using the best commercially available whole wheat tortillas I have been able to find, grass-fed lamb and seasonal toppings. The greens are a mix of very thinly sliced broccoli leaves and romaine lettuce from my backyard garden. The backyard garden also supplied the small Roma tomatoes. The cheddar(Wisconsin) and Iberico(Spain) cheeses are growth-hormone and antibiotic free. The Iberico cheese is made from a blend of cow’s, goat’s and sheep’s milk. 100% whole wheat is used for the tortillas.
Ingredients:
Filling:
1# grass-fed ground lamb
1 cup thinly sliced mushrooms(your choice)
1/2 cup yellow bell pepper, 1/2″ diced
1/2 cup red bell pepper, 1/2″ diced
1/4 cup yellow onion, 1/4″ diced
2 Tblsp. garlic, fine diced
1/2 tsp. sea salt
1 Tblsp. New Mexico pure red chile powder
1/2 tsp. ground cumin
1 tsp. dried oregano or use fresh oregano
Toppings:
Use all of your favorites. This recipe uses fresh-picked broccoli leaves and romaine lettuce for the shredded greens, fine diced yellow onion, diced Roma tomatoes, fresh cilantro leaves, diced avocado, shredded cheese and grass-fed sour cream.
Preparation:
1. Heat 2 Tblsp. of olive oil, coconut oil or grass-fed butter in a heavy skillet over medium heat
2. Add the onion, garlic, mushrooms and bell pepper to the pan and cook, stirring frequently, for 3-5 minutes.
3. Add all of the dry seasonings, mix into the vegetables and cook another 2-3 minutes.
4. Add the ground grass-fed lamb and slowly incorporate into the vegetables until fully cooked.
5. Adjust the salt and chile powder to taste just before removing from the heat.
6. Drain off any excess fat and start building tacos!
Pile a little bit of everything onto a good whole wheat tortilla, fold it in half and enjoy a great taco.