Lamb Tacos and Fresh Pico de Gallo
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Lamb Tacos and Fresh Pico de Gallo

Lamb Tacos and Fresh Pico de Gallo

with Spring Mix Salad

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.

Tags:
Quick
Quick Prep
Allergens:
Gluten
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3096 kJ
Calories740 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate56 g
Sugar8 g
Dietary Fiber4 g
Protein31 g
Cholesterol95 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Whisk
Paper Towel

Instructions

Prep
1

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.

Cook Filling
2

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.

MAKE PICO DE GALLO
3

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.

MAKE SALAD
4

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.

Warm TORTILLAS AND MAKE CREMA
5

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.

FINISH AND SERVE
6

Fill the tortillas with the lamb mixture. Top with the pico de gallo, then the lime crema. Server with the salad on the side.

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