Lamb tacos with orange and beans

    2 hours 22 min

    This is my recipe for crunchy warm tacos stuffed with zesty lamb fillets, fresh herbs and a juicy bean and orange salad.

    1 person made this

    Serves: 5 

    • 2 large oranges
    • 1 packet taco spice mix
    • 1 tablespoon corn or vegetable oil
    • 500g lamb neck fillets
    • 2 cans mixed beans, drained and rinsed
    • 1 small red onion, finely chopped
    • 2 tablespoons freshly chopped flat leaf parsley
    • 1 handful baby spinach leaves
    • 10 flat bottom taco shells

    Prep:15min  ›  Cook:7min  ›  Extra time:2hr marinating  ›  Ready in:2hr22min 

    1. Grate the zest from the oranges. Using a sharp knife, remove the orange rind and all of the white skin. Then, holding each orange in one hand over a bowl to catch the juices, cut out the segments. Squeeze all the juice out of the left over orange.
    2. In a shallow non-metallic dish, stir together the taco spice mix, with the oil and orange zest and juice (keeping a couple of tablespoons of the juice for later). Add the lamb fillets and turn to coat in the mixture. If you have time, leave to marinate for 2 to 3 hours.
    3. Preheat a griddle pan or barbecue to moderately hot and cook the lamb fillets for 5 to 7 minutes for medium and 7 to 10 minutes for well done, turning occasionally and basting with any remaining marinade so that they’re all lovely and coated. Leave the lamb to rest for a couple of minutes, then slice into thin strips.
    4. Throw the beans, red onion, parsley and spinach in a bowl with the orange segments and the rest of the orange juice. Mix gently.
    5. Warm the flat bottom taco shells, following the instructions on the box.

    See it on my blog

    Mexican lamb tacos recipe

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