Low Sugar Gluten Free Cilantro-Lime Lamb Tacos

Total time50 min

Prep time20 min

Cook time15 min

Low Sugar Gluten Free Cilantro-Lime Lamb Tacos

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Ingredients

4 servings

For the quick-pickled onion

½ cup red wine vinegar
Madhava Clean & Simple Organic Red Wine Vinegar, 16.9 fl oz Filippo Berio Red Wine Vinegar - 16.9 Fl. Oz.Regina Red Wine Vinegar 12 oz Spectrum Imported Organic Red Wine Vinegar Star Italian Kitchen Red Wine Vinegar 25 fl oz, Bottle
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½ cup water
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
1 medium red onion, thinly sliced

For the avocado crema

2 ripe avocados, pitted and peeled
3 tbsp sour cream
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt

For the lamb

1 lb ground lamb
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For serving

8 small corn tortillas
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
Combine the red wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the hot brine over the sliced red onion in a heatproof bowl and press the onion down to submerge. Set aside to pickle for at least 15 minutes while you prepare the rest of the recipe.
2
Mash the avocado flesh in a mixing bowl with a fork until mostly smooth with a few small chunks remaining. Stir in the sour cream, 2 tbsp lime juice, and 1/4 tsp salt until combined. Taste and adjust salt as needed. Press a piece of plastic wrap directly onto the surface and set aside.

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