Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa

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  • Level: Easy
  • Total: 40 min (includes resting time)
  • Active: 30 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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 


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)


  1. Heat a gas grill to high.
  2. For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
  3. For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
  4. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
  5. While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.
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