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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.