3/4 pounds boneless American Lamb shoulder or leg, sliced into thin 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons white vinegar
1 tablespoon orange juice
1 teaspoon dried oregano leaves, crumbled
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/8 teaspoon red pepper sauce
1 tablespoon cooking oil
1 medium onion, peeled and sliced
1 green bell pepper, sliced
8 flour tortillas, warmed
TOPPINGS:
shredded lettuce
chopped tomatoes
salsa
guacamole
Servings: 4
In small bowl, combine garlic, vinegar, juice, oregano, salt, cumin and red pepper sauce; add lamb strips. In large skillet, heat oil; add lamb and cook, stirring until no longer pink. Remove meat; add bell pepper and onion and cook until crisp tender. Return lamb to skillet and heat through. Serve on tortillas with lettuce, tomatoes, salsa and guacamole, if desired.
2 cloves garlic, finely chopped
2 tablespoons white vinegar
1 tablespoon orange juice
1 teaspoon dried oregano leaves, crumbled
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/8 teaspoon red pepper sauce
1 tablespoon cooking oil
1 medium onion, peeled and sliced
1 green bell pepper, sliced
8 flour tortillas, warmed
TOPPINGS:
shredded lettuce
chopped tomatoes
salsa
guacamole
Servings: 4
In small bowl, combine garlic, vinegar, juice, oregano, salt, cumin and red pepper sauce; add lamb strips. In large skillet, heat oil; add lamb and cook, stirring until no longer pink. Remove meat; add bell pepper and onion and cook until crisp tender. Return lamb to skillet and heat through. Serve on tortillas with lettuce, tomatoes, salsa and guacamole, if desired.
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