Ingredients
- Serves 4
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Method
- Combine oil, garlic and spice mix in a large zip lock bag. Add Lamb steaks and coat with mixture. Refrigerate 2 hours. Bring lamb to room temperature.
- Preheat a large frying pan or bbq grill over medium-high heat. Cook lamb steaks 3-5 minutes per side, or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Thinly sliced steaks and mix with any resting juices.
- Place onion and vinegar in a small bowl and stir to coat. Set aside.
- Warm tortillas according to packed directions.
- Divide slaw and lamb between warmed tacos. Top with drained red onion, cherry tomatoes and avocado. Serve with coriander, lime wedges, sour cream and jalapeños.
Tips
- Add char-grilled corn or zucchini to the tacos for extra vegetables.