Mexican Lamb Tacos with Salsa and Chimichurri Mayo

Mexican Lamb Tacos with Salsa and Chimichurri Mayo

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 16, 2018.



  • 10 wheatmeal tortilla wraps

Mexican Lamb

  • Mexican Lamb
  • 1 pack lamb mince
  • 1 pack Mexican spice mix
  • 1 apple
  • 1 cos lettuce
  • Juice of 1 lime

To Serve

  • 1 pack chimichurri mayonnaise
  • 2-3 Tbsp salsa verde (optional)
  • ½ pack feta cheese *


  1. Preheat oven to 200oC (to warm tortillas). Warm tortillas Wrap stack of tortillas in foil and warm in oven for 10-15 minutes. Alternatively, use microwave to heat tortillas. Heat just before serving (without foil), for 1-2 minutes, until warm.
  2. Start Mexican lamb Grate carrot. Heat a small drizzle of oil in a large fry pan on medium-high heat. Add carrot to pan and cook for about 3 minutes, until tender. Add lamb mince and cook for 4-5 minutes, stirring, until browned.
  3. Finish Mexican lamb Add Mexican spice mix to pan and cook for 1 minute, stirring, until fragrant. Add 1 cup water and ¾ tsp salt. Bring to a simmer on medium heat and cook for about 3 minutes, until thickened. Season with pepper.
  4. Prep veggies Thinly slice apple, then cut into matchsticks. Thinly slice lettuce. Place both in a large bowl with a drizzle of olive oil and lime juice. Toss to combine and season.
  5. Serve all ingredients in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 2467 kj
590 kcal
Protein 28.1g
Carbohydrate 38.7g
Fat 31.7g