Smoky Lamb Tacos
with Feta and Lime-Dressed Cabbage
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.
Ingredients
250 g
Ground Lamb
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
2 tbsp
Mexican Seasoning
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
113 g
Onion, sliced
113 g
Red Cabbage, shredded
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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.Roughly chop cilantro.Add sour cream, 1/2 tsp lime zest (dbl for 4 ppl) 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 puree, chipotle sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Season with salt and pepper.
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. Sprinkle cilantro over top.
