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Lamb Barbacoa-Style Tacos

Lamb Barbacoa-Style Tacos

with Feta and Lime-Dressed Cabbage

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We're bringing the taqueria home tonight! This easy dinner comes together in a cinch, without the time and effort of a slow-cooker. Packed with rich and smoky flavours, this meal will have you dreaming of your next Mexican vacation.

Tags:Spicy
Allergens:Wheat/BléEgg/OeufMilk/LaitMustard/MoutardeSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

6 unit

Flour Tortillas

(ContainsWheat/Blé)

4 tbsp

Chipotle Sauce

(ContainsEgg/Oeuf, Milk/Lait, Mustard/Moutarde, Soy/Soja)

2 tbsp

Mexican Seasoning

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Garlic, cloves

113 g

Red Onion

7 g

Cilantro

113 g

Green Cabbage, shredded

1 unit

Lime

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tsp

Sugar*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Zester
Small Bowl
Large Bowl
Whisk
Large Non-Stick Pan
Paper Towel
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Add onions, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

2

Meanwhile, roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Add sour cream, 1/2 tsp lime zest, 1/2 tbsp lime juice (dbl both for 4 ppl) and half the cilantro to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

3

Add remaining lime juice, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cabbage, then toss to coat. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, garlic and chipotle sauce. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper, to taste.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

6

Drain pickled onions and discard liquid. Divide tortillas between plates. Top with slaw, lamb filling, pickled onions, feta and remaining cilantro. Spoon cilantro sour cream over top. Squeeze a lime wedge over top, if desired.