Tacos can’t possibly be pretentious, right? Wrong: when you find yourself at the farmers market and faced with $2 per pound ground lamb and gorgeous $3 tubs of pico de gallo, evil schemes begin to hatch. Those two ingredients in basket, I looked around for more markety goodness to add.

Ultimately I ended up heading home with a gorgeous looking poblano pepper and a bag of Vidalia onions (which I go through like crazy, as they are awesome), and started in the usual way: putting my ever-more-beautifully-seasoned pan on my seriously-underpowered stove to heat up. It takes about 6-8 minutes to get very hot, so I have time to chop.
–1 lb. ground lamb
–1 poblano pepper (diced)
–1/2 of a Vidalia onion (diced)
–Fish sauce
—Vegeta
Once the pan was hot enough, I added the meat and some salt, and reduced the heat to medium. When it was about halfway done, I drained most of the grease and added the peppers and onions, as well as a few shakes of fish sauce and a few of Vegeta. When it was almost done, I popped my soft flour tortillas in the microwave (unnecessary if you don’t keep them in the fridge/aren’t too lazy to make them fresh). I removed everything from the pan using a straining spoon, to minimize my grease consumption. It’s tasty, yeah, but I my arteries can only take so much!
I garnished the tacos with my lovely fresh pico de gallo, queso blanco, and a dash of hot sauce. They were delicious, and while pondering this it did occur to me that they were also ridiculous: Bloody Pretentious Tacos!