Lamb Tacos Verde

This recipe calls for mixing half the chopped cilantro directly into the sautéing ground lamb, though it may be worth it to know the palette of those you are cooking for before adding it in to the pan! Some people have a gene that makes cilantro taste like freshly brushed toothpaste mouth. If that is the case there is always the other half of raw, chopped cilantro to add to taste, alongside the avocado, green onion, and either yogurt or sour cream.

 INGREDIENTS

• 1lb. ground lamb
• 2 cloves garlic
• 1/2 red onion
• 1 serrano pepper
• 1 avocado
• 1 sprig green onion
• 1/3 c. chopped cilantro
• 1/4 tsp. garlic powder
• coconut or avocado oil for cooking
• 10 taco shells
• sea salt and pepper to taste
• yogurt or sour cream to taste
• olive oil for drizzle

 INSTRUCTIONS

1. Finely chop the serrano, onion, garlic. green onion and cilantro.
2. Heat the pan on medium, add oil and the ground lamb.
3. Once the lamb is broken up, add half the cilantro, green onion, serrano and all of the onion and garlic.
4. Add the garlic powder, sea salt and black pepper to taste. (Preferably quite a bit!)
5. While the lamb finishes cooking, add the remaining chopped ingredients to a plate to be used as topping once the lamb is in the taco shells.
6. Top with yogurt. Hot sauce is welcome, too!