Recipes
Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw

Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw

YIELD: 10 tacos (2 per serving)

For the marinated lamb:
5 oz. apricot preserves
6 Tbsps. canola oil
3 Tbsps. balsamic vinegar
3 ½ tsps. minced garlic
2 ½ tsps. minced Fresno chili
1 ¼ lbs. lamb, top round

For the mango-jicama slaw:
1 large fresh mango, peeled, seeded and diced
1 small jicama (10 oz.), peeled and shredded
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