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Best Ever Lamb Tacos with Chile-Tzatziki

Ming Tsai combines this episode's key ingredients - Sriracha and Greek Yogurt - in this mouth-watering main.


  • 1 tablespoon minced garlic

  • 1 red onion, minced

  • 1 minced jalapeno

  • 1/2 teaspoon ground cumin

  • 1 pound ground lamb

  • Juice and zest of 1 lemon

  • 1 tablespoon sriracha

  • 1 cup plain, non-fat Greek yogurt

  • 6 mint leaves, fine ribbon

  • 1 cup 1/4-inch diced cucumbers

  • 1/2 head iceberg, finely shredded

  • Kosher salt and freshly ground black pepper to taste

  • 1 package small corn tortillas, heated up on grill

  • extra virgin olive oil for cooking


  • 1.

    In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly caramelized. Add in the lamb, season and cook through, about 5 minutes. Fold in lemon juice and check for flavor. Meanwhile, mix the sriracha, yogurt, mint, cukes and lemon zest, season. Warm tortillas, make tacos.

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