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
Spring onion or green onion
What You’ll Need
Hot sauce (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
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.
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.
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.
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.
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.