Lamb Barbacoa Tacos

Meaty tacos get a fresh update, with flavorful grass-fed lamb and a quick salsa made of spring onions and green herbs.

What You Get

Lamb barbacoa

Baby spinach

Black beans

Lime

Cilantro

Spring onion or green onion

Tortillas

What You’ll Need

Salt

Hot sauce (optional)

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

In a saucepan over medium heat, bring the lamb barbacoa to a simmer and cook to warm through, 2 minutes. Fold in the spinach and cook until wilted, 3 minutes. Season to taste with salt.

Step 2

Rinse and drain the beans. In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Season to taste with salt.

Step 3

Cut the lime into wedges. Pick the cilantro, toss the stems, and chop the leaves. Finely chop the spring onion. In a small bowl, stir together equal parts cilantro and spring onion, and the juice of ½ lime.

Step 4

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 5

To build the tacos, place the tortillas on plates, and fill with the lamb barbacoa. Top with the cilantro-onion mixture and hot sauce, if using. Serve warm, with the remaining lime wedges for squeezing.