There’s lots of goodness in these tacos – avocado, onion, tomatoes, chillies, herbs and iron in red meat.
Ingredients
—2 Tbsp olive oil 1 small onion, peeled and finely chopped 500g (a good lb) minced lamb Salt 1 tsp ground cumin 1 x 400g (14 oz) can chopped tomatoes 3 Tbsp canned and chopped chipotle peppers in adobo sauce 1-2 perfectly ripe avocados Lemon or lime wedges 12 corn or soft wheat tortillas Chilli sauces of your choice, optional Cucumber & Yellow Pepper Salsa ½ telegraph (tender-skinned) cucumber 1 yellow pepper (bell pepper/capsicum) 1 tsp flaky salt or less of regular 1 Tbsp white or white wine vinegar 1 cup chopped coriander (cilantro) ½ cup mint leaves, chopped
Method
—1 To make the lamb adobo sauce, heat most of the oil in a medium frying pan (skillet) over low heat, add onion and cook gently for 7-10 minutes, or until tender. Push onion to one side of pan, increase heat to medium-high, add a splash more oil and add lamb in large clumps. Brown lamb without stirring, then flip over. Season with salt and mix in cumin, onion, tomatoes and the adobo sauce. Stir to break up clumps of lamb. Lower heat, then cook gently for 15 minutes, until pulpy, stirring often.
2 To make the Cucumber & Yellow Pepper Salsa peel cucumber, cut in half lengthways, then into strips, then chop finely. Halve pepper, remove core and seeds and chop finely. Mix cucumber and pepper together with remaining ingredients and serve.
3 To assemble, halve avocados, remove stones and skin, and roughly chop. Squeeze over lemon or lime juice and sprinkle with salt. Warm tortillas. Splash corn tortillas with water and heat in a hot dry pan for about 30 seconds a side to heat through and stack in a clean cloth to keep warm, or heat according to instructions on the packet. For soft wheat tortillas, wrap 3 tortillas at a time in paper towels and microwave for 10-20 seconds until warm, or wrap bundles of tortillas in tin foil and heat through in a hot oven for about 12 minutes.
4 Assemble tacos with lamb and avocado, or avocado first then lamb! And top with Cucumber & Yellow Pepper Salsa. Add a few drops of hot sauce, roll up and eat.
Recipe Notes
If you are feeding a family with these tacos and want to make them go further, add a bean dish, or refried beans. And, if the lamb is too hot for them, serve with sour c ream or plain unsweetened yoghurt.
Cucumber & Yellow Pepper Salsa
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