Lamb Tacos and Slaw
Versatile and mouthwatering
Serves
2 - 3
Prep Time
20 mins
Cook Time
10 mins
These lamb tacos are as fast as they are scrumptious - on the table in just 30 minutes!
This recipe is courtesy of Silver Fern Farms.
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ShareIngredients
1 pack Silver Fern Farms Lamb Steaki
2 Tbsp olive oil
150g red cabbage
sliced thinly1 spring onion
trimmed and sliced½ capsicum
seeds removed, thinly sliced3 limes
2 juiced and 1 to serve1 avocado
½ tsp Tabasco sauce
a pinch chipotle powder
2 Tbsp chopped fresh coriander
1 Tbsp mayonnaise
1 Tbsp Greek style yoghurt
6 to 9 tortillas
fresh coriander
to garnishgreen chilli
for garnish
Method
Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Rub the lamb with olive oil, salt and pepper.
Combine the red cabbage, spring onions and capsicum. Dress with remaining olive oil and juice of 1 lime. Season with salt.
Blend avocado, hot sauce, chipotle powder, coriander, mayonnaise, Greek yoghurt and juice of 1 lime until smooth.
Heat a skillet or BBQ plate to med-high heat. Cook the lamb for 4 mins each side for med-rare.
Remove lamb from BBQ and transfer to a dish, cover loosely with foil and allow to rest for 5 mins. Meanwhile heat the tortillas on the grill or in the oven.
Once rested slice the lamb against the grain.
Fill warmed tortillas with slaw, slices of lamb topped with whipped avocado and garnished with coriander and green chilli and served with lime wedges.
Nutrition Information per Serving (347g)
This nutrition analysis is based on 3 serves.
