who doesn't love a taco? i love them, they're easy, fun and most of all tasty - and with a winter chill sweeping aus, i thought it'd be fun to add a winter spiced twist to this favourite.
for the taco
500g lamb steak
1T olive oil
1t ground coriander
1T ground cumin
1/2 t chilli flakes
juice from 1/2 lemon
pinch of salt
store bought tacos
1/2 butternut pumpkin
1t ground cinnamon
1T olive oil
1/2 red onion
4 handfuls baby spinach
50g feta, sliced
for the dressing
2T natural greek yoghurt
1t tahini
juice from 1/2 lemon
this makes about 6 soft tacos
let's do this:
- in a bowl mix 1T olive oil, juice from 1/2 lemon, coriander, cumin, chilli flakes + salt.
- slice steak into strips and mix into cumin-spice marinade, cover and place in fridge
- pre-heat oven to 180C + line baking tray with grease proof paper
- thinly slice pumpkin and place on tray. drizzle with 1T olive oil + lightly sprinkle pumpkin with cinnamon
- place in oven for about 15-20mins or until cooked through with slight crisp
- heat a small fry pan over medium heat, add lamb and sear until just brown + fat is rendered
- place seared lamb on baking tray lined with grease proof paper and place in oven till lamb is cooked to your liking (we like it medium rare which is usually 10-15mins)
- add a little extra oil to the fry pan and cook red onion till soft
- meanwhile mix yoghurt, tahini and juice from 1/2 lemon to create dressing
- when lamb + pumpkin is cooked, heat taco wrap as per directions
- fill taco with spinach, lamb, pumpkin, feta + top with dressing
- serve immediately + enjoy x