Lamb tacos

Author: Sarah Swain - Food writer, stylist and recipe creator

Save to favs/meal planning

See favs

Serves: 4

Time to make: 15 mins , plus making base mixes

Ingredients

More weights & measures

1 portion Basic spicy lamb mix (see tip)

spray oil

1 portion Basic chargrilled vegetable salad (see tip)

1 portion Basic lentil mix (see tip)

1 ½ cups passata

4 light flour tortillas, cut in triangles

⅓ cup grated reduced-fat cheddar cheese

4 cups mixed salad greens

Instructions

Stay Awake

1 Preheat oven to 190°C. Lightly grease an ovenproof dish. Cook lamb in a non-stick pan with a little oil spray until evenly cooked.

2 Add vegetables, lentil mix and passata. Cook for a few more minutes. Spoon mix into one dish or separate dishes. Arrange tortilla triangles over the top. Spray with oil and sprinkle with cheese.

3 Cook for 8-10 minutes or until heated through. Serve garnished with chopped fresh parsley or fresh coriander with mixed salad greens.

Variations

Make it gluten free: Use gluten-free tortillas or wraps, and use gluten-free ground spices in Spicy lamb mix.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 476 cal

Kilojoules 1990 kJ

Protein 34 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 9 g

Sodium 710 mg

Calcium 220 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT