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Watch Mike and Gabe create these wow-worthy tacos here!
1-2 pounds lamb shoulder, sliced thinly
tortillas
1/2 cup canola oil
1 heaping tablespoon coriander
1 heaping tablespoon cumin
1 heaping tablespoon Spanish paprika
1 tablespoon Bartenura Extra-Virgin Olive Oil
2 cups shredded carrots
2 tablespoons spiced oil
1 tablespoon rice wine vinegar
juice of 1/2 tangerine
1/2 teaspoon salt
2 cups chickpeas
2 tablespoons spiced oil
1/2 teaspoon salt
hot sauce
harissa
fresh cilantro
red onion, sliced thinly
Combine all ingredients in a small saucepan.
Warm over a medium heat for approximately 3 minutes, stirring occasionally. Remove from heat once warmed through.
Brush lamb with spiced oil, coating both sides.
Grill lamb for 3 minutes on each side, for medium rare.
Combine shredded carrots with spiced oil, rice wine vinegar, tangerine juice, and salt (to taste). Stir, and let sit at least 10 minutes before serving.
In a medium saucepan, coat chickpeas with spiced oil and stir until fully coated.
Add salt to taste.
Heat on grill or over a medium heat for approximately 5 minutes until chickpeas are warmed through.
Using a potato masher, smash the chickpeas to create a rough spread.
Using warm tortillas, assemble lamb, chickpeas, slaw and any optional toppings. Enjoy!
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Wow…so Awesome My husband and I just had these phenomenal tacos….wow..they are easy to make and so delicious…the carrot slaw and chickpea so wonderful with this taco…definitely will be making these again…wonderful with a glass of Chianti wine….highly recommend this recipe !
Thanks Cyndikay!