Mexican Lamb Tacos with Chimichurri Cream

Mexican Lamb Tacos with Chimichurri Cream

Ready in 35 minutes • Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 25, 2018.
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Ingredients

Tacos

  • 1 pack tortilla wraps

Lamb

  • 1 red onion
  • 1 pack lamb mince
  • 1 pack Mexican spice mix
  • 250g frozen corn
  • 1 cup water

Salad

  • 1 cos lettuce
  • 2 carrots
  • ½ bunch coriander, chopped
  • Juice of 1 lemon

To Serve

  • 100g feta cheese
  • ½ pack chimichurri cream
  • 1 pack spicy pepitas (optional)

Steps

  1. Cook tacos Preheat oven to 180°C. Wrap stack of tortillas in foil and warm in oven for 15-20 minutes or until ready to use.
  2. Cook lamb Thinly slice onion. Heat a small drizzle of oil in a fry-pan on medium-high heat and cook onion for about 3 minutes, until tender. Add mince and cook for 4-5 minutes, stirring until browned.
  3. Add Mexican spice mix and corn to pan and cook, stirring for 1 minute, until fragrant. Add water and ½ tsp salt. Bring to a simmer and cook for 4-5 minutes, until thickened. Season with pepper.
  4. Make salad Thinly slice lettuce and grate carrots. Place in a large bowl with coriander, lemon juice and a small drizzle of oil. Toss to combine and season. Crumble feta.
  5. Serve all ingredients in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 3089 kj
738 kcal
Protein 36.4g
Carbohydrate 54.4g
Fat 41.4g