Chipotle Lamb Tacos with Cabbage/Radish/Pineapple Slaw

Chef's notes

Originally from American Lamb Passport recipe booklet

Details

• ⏲️ Prep time: 30 minutes
• 🍳 Cook time: 20 minutes
• 🍽️ Servings: 4

Ingredients

• 1.5 lbs ground mutton or lamb
• 1/3 cup yellow onion, diced
• 3 cloves garlic, minced
• 1.5 tsp dried oregano
• kosher salt, to taste
• 3 chipotle chiles in adobo sauce, finely chopped, plus 3 Tbsp sauce
• 4 cups cabbage, finely shredded
• 1 bunch radishes, thinly sliced
• 1 cup fresh pineapple, diced
• 4 green onions, thinly sliced
• 1/3 cup fresh cilantro, coarsely chopped
• 1 lime, juiced
• corn tortillas, warmed for serving

Directions

1. In large skillet, brown lamb, onion, garlic, oregano, and 1 tsp salt. Add 1/3 cup water, chipotle chiles, and adobe sauce and stir to combine, scraping up any bits from the bottom of skillet. Cook for 2-4 minutes or until liquid evaporates and sauce clings to the lamb.
2. Toss cabbage, radishes, pineapple, green onion, and cilantro in a large bowl. Add lime juice and sprinkle with 1/2 tsp salt and toss to combine.
3. Spoon meat onto warm tortillas and top with a generous heap of slaw. Serve with other toppings such as avacado, sour cream, queso fresco, or pickles jalepenos.