Mexican Lamb Tacos with Salsa and Chimichurri Mayo
Ready in 20 minutes
• Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 25, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 25, 2018.
Use microwave to heat tortillas, if preferred. Heat, without foil, for 1-2 minutes, until warm.
Ingredients
Tacos
- 10 wholemeal tortilla wraps
Mexican Lamb
- ½ red onion *
- 1 carrot
- 1 pack lamb mince
- 2 tablespoons Mexican spice mix
- 1 cup beef stock
- 70g tomato paste
- ¾ teaspoon salt
Lettuce Slaw
- 1 apple
- ½ cos lettuce
- 2 spring onions
- 2 tablespoons coriander
- Drizzle of olive oil
- Juice of 1 lime
To Serve
- 1 pottle chimichurri mayonnaise
- 2-3 tablespoons salsa verde (optional)
- 100g feta cheese
Steps
-
Preheat oven to 200°C (to warm tortillas - or see tip). Wrap stack of tortillas in foil and warm in oven for 10 minutes. While tortillas are warming, cook Mexican lamb.
-
Thinly slice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion and carrot for about 3 minutes, until tender. Add mince and cook for 4-5 minutes, until browned, breaking up as it cooks.
-
Add Mexican spice mix to pan and cook for 1 minute, until fragrant. Add stock, tomato paste and salt. Bring to a simmer on medium heat and cook for about 3 minutes, until thickened. Season with pepper.
-
While mince cooks, thinly slice apple, then cut into matchsticks; thinly slice lettuce and spring onions; roughly chop coriander leaves and stems. Place all in a large bowl with olive oil and lime juice, toss to combine and season.
-
To serve, place all ingredients in the middle of the table for everyone to help themselves. Spread tortillas with chimichurri mayo, top with lettuce slaw, Mexican lamb and a dollop of salsa verde. Crumble over feta cheese, roll up and enjoy!
Nutritional Information
Energy |
2704 kj 646 kcal |
---|---|
Protein | 30.7g |
Carbohydrate | 54.3g |
Fat | 30.8g |