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
¾ cup nonfat plain yogurt
¼ cup thinly sliced chives
1 tsp. honey
salt and pepper to taste
10 whole wheat flour tortillas, 6”
1 plum tomato, finely diced
1. To make marinated lamb: In a large bowl, whisk together the preserves, canola oil, vinegar, garlic and Fresno chili. Add the lamb, turning to coat. Cover and marinate, refrigerated, 3 hours. Heat grill to medium high heat. Remove lamb from marinade and grill to desired doneness (125°F to 130°F for medium rare.) Remove from heat and let rest. Before service, thinly slice.
2. For the slaw: combine all slaw ingredients in a large bowl and gently mix. Cover and refrigerate until service.
3. Per order: warm 2 tortillas. Place about 1 ½ oz. thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup slaw. Sprinkle with 1 tsp. diced tomato.
Photo: National Mango Board Recipe: Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, MA