Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa

This delicious recipe for Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa is a quick and easy meal perfect for weeknights. Packed with bold, smoky flavors and topped with a refreshing salsa, this dish pairs perfectly with common pantry staples. Enjoy a creative twist on tacos that’s both simple and nutritious for any occasion.

Ingredients Needed:

Tomato-Cucumber Salsa:

• 2 plum tomatoes, diced
• 1 serrano chile, finely diced
• 1/2 English cucumber, diced
• 1/2 small red onion, diced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint

Lamb:

• 1/2 cup apricot preserves
• 2 tablespoons red wine vinegar
• 1 tablespoon chipotle in adobo puree
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds boneless lamb loin
• Canola oil, for brushing lamb
• 8 to 12 flour or corn tortillas (8-inch size)

How To Make Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa?

1. Prepare the salsa: Combine the diced tomatoes, serrano chile, cucumber, and onion in a medium bowl. Add olive oil and vinegar, season with salt and black pepper, and mix in dill and mint.
2. Mix the apricot glaze: In a small bowl, stir together the apricot preserves, red wine vinegar, chipotle puree, salt, and black pepper until smooth.
3. Grill the lamb: Brush the lamb with canola oil and season with salt and black pepper. Grill on high heat, covered, for 3-4 minutes until nicely charred. Flip, brush with apricot glaze, cover, and grill for another 1-2 minutes until a thermometer reads 125°F (52°C) for medium-rare. Let rest for 10 minutes after brushing with more glaze.
4. Warm the tortillas: Lightly grill each tortilla for a few seconds per side and keep them warm for serving.
5. Assemble the tacos: Slice the rested lamb into 1/2-inch (1.25 cm) thick slices. Brush each tortilla with the apricot glaze, place lamb slices inside, top with the tomato-cucumber salsa, and serve immediately.

Recipe Tips:

• Use fresh ingredients for the salsa: Always use fresh tomatoes, cucumber, and herbs for the best flavor and crunch in your salsa.
• Rest the lamb after grilling: Let the lamb rest for at least 10 minutes before slicing to keep it juicy and tender.
• Glaze during and after grilling: Brush the lamb with the apricot glaze while grilling and again when resting for maximum flavor.
• Grill tortillas quickly: Warm tortillas only for a few seconds on each side to keep them soft and easy to fold.
• Slice lamb thinly: Cut the lamb into thin, 1/2-inch slices to make it easier to eat and fit into the tacos neatly.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Apricot-Smoked Chile Glaze Lamb Tacos cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days.
• Reheat: Place the tacos on a microwave-safe plate and cover with a damp paper towel. Heat for 30–60 seconds or until warm, checking halfway through.

Nutrition Facts

Serving Size: 1 taco (assuming 8 servings)

• Calories: 275 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Cholesterol: 58 mg
• Sodium: 416 mg
• Potassium: Not specified
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Protein: 16 g

Try More Bobby Flay Recipes:

• Apricot Glazed Lamb Chops With Pistachio And Sumac
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Apple Pie Oatmeal with Bruleed Crust