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Smoky Lamb Tacos

Smoky Lamb Tacos

with Feta and Lime-Dressed Cabbage

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We're bringing the taqueria home tonight! This easy dinner comes together in a flash, without the time and effort of slow cooking. Packed with rich and smoky flavours, this meal will have you dreaming of your next Mexican vacation.


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

6 unit

Flour Tortillas

(ContainsSulphites, Gluten)

4 tbsp

Chipotle Sauce

(ContainsEgg, Milk, Mustard, Soy)

2 tbsp

Mexican Seasoning

¼ cup

Feta Cheese, crumbled


1 tbsp

White Wine Vinegar


2 unit

Garlic, cloves

113 g

Yellow Onion

113 g

Red Cabbage, shredded

1 unit


3 tbsp

Sour Cream


Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat55 g
Saturated Fat18 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber7 g
Protein34 g
Cholesterol84 mg
Sodium1670 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.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Add onions, vinegar, 2 tbsp water and 1/2 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 onions soften, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.


Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges. Peel, then mince or grate garlic. Add sour cream, 1/2 tsp lime zest and half the lime juice 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.


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 and feta. Spoon lime sour cream over top. Squeeze a lime wedge over top, if desired.