Using the Lamb Barbacoa Meat to make tacos.
Slaw Ingredients:
- 1/2 tsp apple cider vinegar
- 1 T mayo
- 1 tsp olive tapenade
- dash thyme
- dash cumin
- dash Penzeys Greek Seasoning
- dash Penzeys BBQ 3000
- 1/8 tsp horseradish
- 2 T salsa, hot
- shredded cabbage
- chopped fresh cilantro, to taste
- chopped roasted red pepper, to taste
- lemon wedge
Method:
- Combine first 9 ingredients (through salsa) in a spouted container to create dressing.
- Shred cabbage, equal to roughly 1 cup. Put shredded cabbage in large bowl. Finely chop cilantro and roasted red pepper and add to cabbage. Mix together.
- Pour dressing over cabbage, cilantro, and roasted red pepper combination. Mix until combined.
- Squeeze lemon wedge over and stick in the fridge until serving.
- Barbacoa Lamb
- Black and red kidney beans
- Slaw
- Avocado, sliced
Assembly: Fill a heated corn tortilla with lamb, beans, slaw, and avocado.
