Lamb tacos

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Tacos are a fun way to get the family involved with dinner by letting them build their own. Plus they’re the perfect vehicle for leftovers.” – Clement Pedro

Ingredients

For the chipotle crème:
3 T Woolworths chipotles in adobo sauce
1 lime, zested and juiced
¾ cup crème fraîche
salt, to taste
For the corn-and-tomato salsa:
2 T canola oil
250 g frozen corn
100 g Woolworths piccolini cherry tomatoes, halved
salt, to taste
For the tacos:
3 Woolworths turmeric wraps
3 Woolworths fresh tortilla wraps
¼ cabbage, finely shredded or sliced
300 g leftover roast leg of lamb, sliced
50 g Woolworths jalapeño cones in brine, roughly chopped or sliced
1 jalapeño, sliced into thin rings
1 x 90 g sachet Woolworths pickled red onion petals

Cooking Instructions

1. To make the chipotle crème, place the chipotles and their sauce, lime zest and juice, crème fraîche and salt in a blender, blend until smooth and taste to adjust the seasoning.

2. To make the corn-and-tomato salsa, heat the oil in a pan over a medium heat. Add the corn and stir-fry until it begins to brown. Remove from the pan, add the cherry tomatoes, season with salt and stir to combine.

3. Toast the wraps until charred over an open flame on a gas burner or in a pan over a high heat. This adds flavour and makes the wrap more malleable.

4. Add some shredded cabbage, lamb and pickled jalapeño to a wrap. Serve the corn-and-tomato salsa, pickled onions, jalapeños and chipotle crème on the side. If you like, add coriander.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana