Mexican lamb tacos with sweet chilli mayo & avocado salsa
Appliance/Function:
Ingredients
- 1 Avocado
- 1 Tomato
- 1 Spring onion
- 1 bunch Coriander optional
- 1 tsp Apple cider vinegar
- 1 tsp Honey
- 20 grams Sweet chilli sauce
- 40 grams Mayonnaise
- 8 Tortillas mini
- 400 grams Black beans
- 2 tsp Olive oil
- 450 grams Lamb mince
- 1 tbsp Mexican seasoning
- 400 grams Crushed tomatoes
Instructions
PREP INGREDIENTS
- Check your avocado is ripe before starting this recipe. Preheat the oven to 220°C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Peel and roughly chop the avocado. Finely chop the tomato. Thinly slice the spring onion. Pick the coriander leaves and finely chop the stems.
MAKE SALSA & MAYO
- Combine apple cider vinegar and honey in a bowl and season with salt and pepper. Add the avocado, tomato and half the spring onion and gently toss to combine. Combine the sweet chilli and mayonnaise in a bowl.
WARM TORTILLAS
- Enclose the tortillas in foil. Put in the oven for 8 mins, or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.)
COOK LAMB
- Drain and rinse the black beans. Heat 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 Mexican seasoning, coriander stems, black beans and crushed tomatoes and cook, stirring, for 4-5 mins until the liquid is evaporated.
TO SERVE
- Divide the tortillas between plates and fill with the Mexican lamb, avocado salsa, remaining spring onion and remaining coriander. Spoon over the sweet chilli mayo to serve.
Nutrition
Calories: 854kcal | Carbohydrates: 70g | Protein: 36g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 1312mg | Fiber: 17g | Sugar: 12g | Calcium: 180mg | Iron: 8mg