Though not entirely traditional for tacos, lamb brings an exciting twist to this handheld classic! Fresh pico de gallo and a side salad round out this weeknight fave.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Lamb
6 g
Garlic
50 g
Shallot
1 tbsp
Mexican Seasoning
160 g
Tomato
7 g
Cilantro
1 unit
Lime
56 g
Spring Mix
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce.
Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Finely chop cilantro Peel, then mince the shallot. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the shallots, lamb, garlic and Mexican Seasoning. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Remove the pan from the heat. Season with salt and pepper.
While the filling cooks, toss together half the tomatoes, cilantro and half the lime juice in a small bowl. Season with salt and pepper. Set aside.
Whisk together the remaining lime juice, 1 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add the spring mix and remaining tomatoes. Toss to combine.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this part of the step if you don't want to warm the tortillas!) Stir together the sour cream and lime zest in another small bowl. Season with salt and pepper.
Fill the tortillas with the lamb mixture. Top with the pico de gallo, then the lime crema. Server with the salad on the side.