Lamb Barbacoa-Style Tacos
with Feta and Lime-Dressed Cabbage
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Lamb
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
2 tbsp
Mexican Seasoning
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit
Garlic, cloves
113 g
Red Onion
7 g
Cilantro
113 g
Green Cabbage, shredded
1 unit
Lime
6 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
