Chermoula Lamb Tacos with Capsicum Corn Salsa

Chermoula Lamb Tacos with Capsicum Corn Salsa

Ready in 35 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, April 18, 2021.
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Ingredients

To Serve

  • 1/4 cup sweet chilli sauce

Chermoula Yoghurt

  • 2 Tbsp mayonnaise
  • 250g yoghurt
  • 1 tsp honey
  • 1 Tbsp boiling water
  • 1/3 pack chermoula spices

Tortillas

  • 1 pack tortillas

Lamb

  • 1/4 cup tomato sauce
  • 2/3 pack chermoula spices
  • 3/4 tsp salt
  • 900g lamb mince
  • 1 drizzle of oil
  • 2 carrot, grated

Salsa

  • 1 capsicum, diced 1cm
  • 1 pack baby spinach, chopped
  • 1 1/2 Tbsp vinegar
  • 250g frozen corn
  • 1 drizzle of oil
  • 1 telegraph cucumber, diced

Steps

  1. Preheat oven to 200°C (or 180°C fan bake), see tip. Bring a full kettle to the boil.
  2. Prep capsicum, spinach and cucumber. Combine in a large bowl and set aside. Prep carrot and set aide.
  3. Wrap tortillas in foil and place in oven for about 15 minutes, until warmed through.
  4. In a small bowl, combine second measure of chermoula spices, boiling water measure and honey. Stir through yoghurt and mayonnaise and set aside.
  5. Heat oil in a large fry-pan on high heat. Cook corn for about 5 minutes, until starting to char. Transfer to bowl with veggies. Add vinegar, mix to combine and season to taste with salt and pepper. Reserve pan.
  6. Return pan to medium-high heat with oil. Cook lamb, carrot and salt for about 5 minutes, until browned. Add first measure of chermoula spices and cook for a further 1 minute, until fragrant. Remove from heat, stir through tomato sauce and season to taste with salt and pepper.
  7. Tortillas filled with lamb, salsa, chermoula yoghurt and sweet chilli sauce.

Nutritional Information

Energy 2978 kj
712 kcal
Protein 42.0g
Carbohydrate 54.9g
Fat 34.2g