• Heat oven to 250°. Wrap tortillas in aluminum foil and place in oven.

  • Combine sour cream with lemon zest and 1 tbsp lemon juice. Stir in half the cilantro and mint and 1/8 tsp salt.

  • In a large nonstick skillet, heat oil over medium. Add onion and cook 2 minutes. Add next 7 ingredients and 1/2 tsp salt. Cook, stirring to break up lamb, about 6 minutes, until browned.

  • Remove tortillas from oven and spread each with 1 tbsp herbed crema. Toss romaine with remaining lemon juice, cilantro and mint plus 1/8 tsp salt.

  • Using a slotted spoon, divide lamb evenly among tortillas and top with romaine mixture.

Nutrition Facts

391 calories; 21 g total fat; 377 mg sodium. 26 g carbohydrates; 22 g protein;