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 ...
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