Lamb Chorizo Albondigas Tacos with Fresh Tomatillo

Ingredients

• 1 red onion (peeled, halved and thinly sliced
• ½ cup warm water
• ½ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon plus 1 tablespoon kosher salt (plus more as needed for seasoning)
• 3 fresh tomatillos (husks removed and cut into ¼‑inch dice)
• 1 teaspoon fresh lemon zest
• 1 tablespoon freshtl squeezed lemon juice
• 3 tablespoons extra-virgin olive oil (divided)
• ½ pound thick cut bacon (roughly chopped)
• 1 pound ground lamb
• 5 teaspoons smoked paprika
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 6 ounces tomato paste
• ¼ cup adobo sauce (such as Doña Maria brand) it may need to be heated slightly to liquify)
• ½ medium yellow onion (cut into ¼‑inch dice)
• 4 cloves garlic (peeled and minced)
• 3 large eggs (lightly beaten)
• 1 cup panko breadcrumbs
• 15–20 warm tortillas
• crumbled queso fresco (as needed)