1teaspoonchipotle chile powder or ½ teaspoon for milder meat (recipe note #1)
1teaspoonKosher salt and freshly ground black pepperto taste
Chipotle Lime Crema
½cupMexican cremaor sour cream
1tablespoonfresh lime juiceabout ½ lime
½teaspoonfinely grated fresh lime zest
¼teaspoonchipotle chile powder
thinly sliced cabbagered or green
thinly sliced radishes
finely diced white onion
queso fresco(fresh Mexican cheese) or cotija
fresh cilantro leaves
thinly sliced fresh or pickled jalapeñooptional
lime wedgesfor serving
Preheat oven to 350°F. (recipe note #2)
Wrap 2 stacks of 4 tortillas separately in foil. Heat in oven 10 to 15 minutes until soft and warm.
While tortillas warm, add lamb and oregano to a large skillet over medium heat; cook and stir, breaking up the lamb with a wooden spoon until browned and nearly cooked through. Drain excess fat. Stir in cumin and 1 teaspoon chipotle chile powder (use ½ teaspoon if you prefer milder meat), kosher salt and pepper; cook and stir 2 to 3 minutes more until meat is cooked through. Season to taste with .
Meanwhile, make Chipotle Lime Crema by stirring ingredients together until smooth: Mexican crema (or sour cream), lime juice and zest, chipotle chile powder, and kosher salt. Set aside (refrigerate if making well ahead of time).
To assemble tacos: top each warm tortilla with ⅛ of lamb, desired amount of toppings, finishing with Chipotle Lime Crema, cilantro leaves and fresh or pickled jalapeño slices if desired. Serve with fresh lime wedges.
Chipotle chile powder is a smoky spice made with only smoked and dried chipotle peppers, not a standard chili powder that is a blend of spices.
Warming tortillas in the oven is easy and great for feeding several people at once, but you can also lightly fry tortillas in oil if you prefer a crunchy taco. (Tacos pictured have lightly fried tortillas.)
Note that topping amounts are 'to taste' and are not included in nutrition information.