Lamb Tacos

• portions: 8 servings
• temps actif: 1 hour
• temps total: 1 hour

Ingrédients

2 cups shredded braised leg of lamb

8 taco shells or corn tortillas

1 cup prepared pico de gallo

1/3 cup sour cream (or, unsweetened plain coconut yogurt for dairy-free option)

1/2 avocado (chopped)

1 jalapeño (thinly sliced)

fresh cilantro leaves

lime wedges for serving

3-4 radishes (thinly sliced)

1/2 medium red onion (thinly sliced)

1 cup hot water

1/2 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon salt

Instructions

Make the quick pickled radishes and red onion by placing both in a large jar or bowl. Combine the hot water, vinegar, sugar and salt in a measuring cup. Stir until the sugar and salt dissolve then pour over the radishes and red onion. Let sit for an hour at room temperature then place in the refrigerator until ready to use.

Place warmed lamb meat in the bottom of a taco shell or tortilla then layer as desired with the toppings including the pickled radishes and red onion.

Serve with lime wedges and enjoy!

Nutrition

• Calories: 275 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 8 g
• Cholestérol: 58 mg
• Sodium: 416 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 16 g