HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Barbacoa Style Tacos
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

6 unit

Flour Tortillas


4 tbsp

Chipotle Sauce

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

2 tbsp

Mexican Seasoning

¼ cup

Feta Cheese, crumbled


1 tbsp

White Wine Vinegar


2 unit

Garlic, cloves

113 g

Red Onion

7 g


113 g

Green Cabbage, shredded

1 unit


6 tbsp

Sour Cream


Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp


1.5 tsp


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
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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!)


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.