Grilled Lamb and Red Onion Tacos with Tomato-Mint Salsa Recipe

Name: Grilled Lamb and Red Onion Tacos with Tomato-Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ancho chile powder; 1 small onion, coarsely chopped; 10 garlic cloves, chopped; 3 chipotle chiles, chopped; 1 cup fresh orange juice; 1 cup extra virgin olive oil; Two lamb tenderloins (2 pounds each); Salt and freshly ground pepper; 2 grilled lamb tenderloins, sliced thinly; 8 flour tortillas; 1 cup grated Monterey Jack cheese; 1 cup grated white cheddar cheese; 1/2 cup crumbled feta cheese; 1 large red onion, sliced and grilled; 1/4 cup fresh mint chiffonade; Salt and freshly ground pepper; 1/4 cup olive oil; Tomato-Mint Salsa, for serving; 2 medium tomatoes, coarsely chopped; 2 tablespoons finely diced red onion; 1 jalapeNo pepper, seeded and minced; 3 tablespoons balsamic vinegar; 1/4 cup fresh mint chiffonade; 2 teaspoons olive oil; Salt and freshly ground pepper

Servings: persons

2 tablespoons ancho chile powder
1 small onion, coarsely chopped
10 garlic cloves, chopped
3 chipotle chiles, chopped
1 cup fresh orange juice
1 cup extra virgin olive oil
Two lamb tenderloins (2 pounds each)
Salt and freshly ground pepper
2 grilled lamb tenderloins, sliced thinly
8 flour tortillas
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1/2 cup crumbled feta cheese
1 large red onion, sliced and grilled
1/4 cup fresh mint chiffonade
Salt and freshly ground pepper
1/4 cup olive oil
Tomato-Mint Salsa, for serving
2 medium tomatoes, coarsely chopped
2 tablespoons finely diced red onion
1 jalapeNo pepper, seeded and minced
3 tablespoons balsamic vinegar
1/4 cup fresh mint chiffonade
2 teaspoons olive oil
Salt and freshly ground pepper

1
Make the tacos Combine all ingredients in a bowl and set aside for 1 hour at room temperature.
2
Make the tacos Combine the ancho powder, onion, garlic, chipotles and orange juice in a blender and blend until smooth.
3
Slowly add the olive oil and blend until emulsified.
4
Place the lamb in a shallow baking dish, cover with the marinade and let marinate for 1 hour.
5
Heat the grill.
6
Season the lamb with salt and pepper and grill for 3 minutes on each side for medium-rare.
7
Let sit 10 minutes before slicing thinly.
8
Make the tacos For each taco, lay four slices of lamb over 1/2 of the tortilla, sprinkle with 2 tablespoons each of the Jack and cheddar cheeses and 1 tablespoon of the feta cheese.
9
Top with grilled onion and mint.
10
Season to taste with salt and freshly ground pepper.
11
Fold over the tortilla and brush with olive oil.
12
Grill for 3 minutes on each side or until crispy and the cheese has melted.
13
Serve with the Tomato-Mint salsa.

2281

kcal

Calories

113

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons ancho chile powder, 1 small onion, coarsely chopped, 10 garlic cloves, chopped, 3 chipotle chiles, chopped, and more.

Yes, Grilled Lamb and Red Onion Tacos with Tomato-Mint Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Lamb and Red Onion Tacos with Tomato-Mint Salsa

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