Tex-Mex Lamb Tacos

Nutrition per serve

Ingredients

• 1pcs avocado
• 1pcs tomato
• 1pcs spring onion
• 1bunch coriander
• 20g chipotle in adobo sauce
• 50g aioli mayonnaise
• 250g lamb mince
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 15ml white vinegar
• 5ml sugar
• 5ml olive oil

Method

1. Step 1 — Start prep
   Check your avocado is ripe before starting this recipe (see cooking tip). Coarsely chop the avocado. Finely chop the tomato. Thinly slice the spring onion.
2. Step 2 — Make avocado salsa
   Combine 1 tbs white vinegar and 1 tsp sugar in a bowl and season with salt and pepper. Add the avocado, tomato and half the spring onion and gently toss to combine.
3. Step 3 — Finish prep
   Pick the coriander leaves and finely chop the stems. Combine the chipotle and half the aioli* in a bowl and season with salt (chipotle is a smoky chilli sauce; use in accordance with your heat preference).
4. Step 4 — Cook lamb
   Heat 1 tsp olive oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Reduce the heat to medium, add the Tex-Mex seasoning, coriander stems and 1 tbs water and cook, stirring, for 2-3 mins until the liquid is evaporated.
5. Step 5 — Warm tortillas
   Meanwhile, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Divide the tortillas among plates and fill with the lamb, avocado salsa, remaining spring onion and remaining coriander. Spoon over the chipotle aioli to serve.

Allergens

Egg, Sulphites, Gluten, Wheat