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Lamb Tacos and Fresh Pico de Gallo

Lamb Tacos and Fresh Pico de Gallo

with Spring Mix Salad

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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:Family FriendlyQuick
Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

6 g

Garlic

50 g

Shallot

1 tbsp

Mexican Seasoning

160 g

Roma Tomato

7 g

Cilantro

1 unit

Lime

56 g

Spring Mix

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber7 g
Protein34 g
Cholesterol95 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Whisk
Paper Towel
Instructionsarrow up iconarrow up icon
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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.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then 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.

3

While the filling cooks, cooks, add cilantro, half the tomatoes and half the lime juice to a small bowl. Season with salt and pepper, then toss to coat. Set aside.

4

Whisk together 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.

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 sour cream and lime zest in another small bowl. Season with salt and pepper.

6

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