Lamb tacos with yoghurt drizzle

Tacos are crunchy, tasty and great fun to eat, so it’s no wonder they’re a big hit with the kids and they are so easy to make!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

8 hard taco shells
2 carrots, peeled and cut into long thin batons
1 onion, diced
2 cloves garlic, crushed
400g minced lamb
1 teaspoon dried Mexican oregano
1 teaspoon ground chipotle powder
¼ green or red cabbage, shredded
4 radishes, thinly sliced
½ cup reduced-fat Greek-style yoghurt mixed with juice of 1 lime
1 cup salsa, made up of 1 chopped tomato, 1 Lebanese cucumber, ½ chopped red onion and handful chopped coriandercilantroX leaves, reserving some for garnish.

Instructions

Stay Awake

1 Preheat oven to 120°C. Place taco shells in oven to heat through.

2 Spray a large frying pan with oil and set over a medium heat. Add carrot and cook, until lightly browned. Remove and set aside.

3 Add onion and garlic to pan and sauté, until soft. Add lamb, oregano and chipotle powder and stir to break up lamb mince. Cook until browned, about 10 minutes.

4 Remove taco shells from oven and assemble with a layer of cabbage, lamb mix, carrots and radishes, topped with a dollop of yoghurt and a spoonful of salsa. Garnish with coriander.

Variations

Make it low FODMAP: Use finely sliced spring onion tips (green leaves only) instead of onion, garlic-infused oil and lactose-free or coconut yoghurt.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 390 cal

Kilojoules 1630 kJ

Protein 31 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 6 g

Sodium 250 mg

Calcium 180 mg

Iron 3 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.