Zinfandelic Recipe

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