Spiced lamb tacos

I was craving 2 things last night: lamb and tacos. Lamb prepared with Persian spices and Mexican style tacos with grilled corn tortillas to be exact. So I decided to kill 2 lambs with 1 stone--(excuse the bad humor, but I just had to).
I made spiced lamb tacos and they turned out D-licious. I wanted to add Persian flair to a traditional Mexican style taco. Instead of sour cream, I used Greek yogurt mixed with herbs. The spices I used for the lamb taco meat are somewhat traditional to Persian kabobs. And the finishing touch of the radish and extra lime squeeze is synonymous to all Persian foods.
I (we, my husband was lucky to be home for dinner last night ;) ), ate them before I took pictures so you'll have to use your vivid imagination on this one!
I was lucky enough to find USDA choice ground lamb from cedar farms- extra lean! Not that New Zealand lamb is bad, but it's just a little more appealing when I know what farm the meat I'm eating is coming from.

For about 1 pound of ground lamb use about 1/2-1/3 teaspoon for the following spices:
cumin, powdered ginger, paprika, chili flakes, garlic powder, sumac, dried mint, dried oregano and S/P to taste.
Add1/4 of an onion, grated and use your CLEAN hands to mix it all together. Put the spiced lamb aside and prepare your pico and "sour cream" toppings and garnishes.
Pico:
2 ripe tomatoes, diced
1/4 onion, diced
1/2 a Serrano chile seeded, diced
A small handful cilantro leaves, torn with your fingers or just run your knife through
Juice of 1/2 a lime
Mix it all and set aside.

"Sour cream" topping:
6 oz. Plain, Greek style yogurt
Handful of chopped cilantro
Tablespoon of crushed dried mint
1 garlic clove, minced
1/2 lime, juiced
S/p to taste
Mix it all and set aside

Garnish:
3 radishes, shaved super thin with a mandolin ( or your killer knife skillz)

this is a boom, boom, and boom process so it's important you have everything prepared and ready to go!

Sauté and thoroughly cook the spiced ground lamb in a tablespoon of oil.
Meanwhile, prepare your corn tortillas by lightly grilling them on a hot cast iron pan. Turning once on each side to lightly toast/ char.

While your tortillas are hot assemble your tacos by layering as follows:
a little bit of the lamb
A spoonful of the pico
A blop of the "sour cream"
and, top it with the super thin radishes
Squeeze a lime for extra tartness and love it!

One thing Persians and Mexicans have in common is we squeeze lime on everything! I only know this because while I was working at the Biltmore Resort, I noticed some of the Mexican employees with their own stash of limes they'd bring with them during lunch in the cafeteria--it really brought a smile to my face because it reminded me of my love affair with limes.
So don't be shy with adding a little tartness to your food.


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