Lamb Picadillo Tacos
Ingredients
Serves 6
- 1 Tbsp olive oil
- 1 cup finely chopped onion
- 1 ½ pound ground lamb
- 3 cloves garlic, minced
- ½ tsp ground cinnamon
- ½ tsp cumin
- ¼ tsp all spice
- ¼ tsp ground pepper
- 8 ounce tomato sauce
- 18 – 20 crispy taco shells
- ½ cup sour cream
- 3 Tbsp pimento stuffed green olives, sliced
- 1 avocado, peeled and sliced
Heat oil on medium-low heat in a skillet. Gently cook the onions until translucent, about 4 minutes.
Add the lamb and break up into fine pieces. Continue stirring until meat is browned. Add garlic and spices, mix well and stir until fragrant, about 1 minute. Stir in tomato sauce, cover, reduce heat to low and simmer for 15 – 20 minutes.
In the meantime heat oven for prepackaged corn taco shells and follow package instructions.
Serve picadillo in shells with sour cream, avocado and olives on top of each taco.
Try With:
Zinfandelic Lodi Zinfandel
