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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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 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, 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.
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.
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.
Fill the tortillas with the lamb mixture. Top with the pico de gallo, and lime crema. Serve with the salad on the side.
