I am a big fan of lamb, especially in the last few years when my diet has become more limited. We usually buy the ground lamb because it is versatile in recipes such as meatballs, burgers, sauces (like a ragu) or as the meat in tacos. Lamb is very flavorful on it’s own, so it doesn’t require much effort to make it delicious! It pairs well with spices like thyme, rosemary, pepper, parsley, and onion. Oregano and garlic can also be nice on lamb, but I only use a little so it doesn’t take away from the lovely natural flavors of the meat.
For this post, I am sharing my lamb taco recipe. It is on my current list of ‘favorites’ because I found these new awesome tortillas that can be used for SO many things! A company called Siete makes three types of soft tortillas: one is cassava (tapioca) and coconut flour, one is almond and cassava, and the third kind called cassava and chia. I only buy the cassava and coconut ones because those ingredients are safe for me. My family agrees that they are mild in taste, very close to a soft tortilla that is wheat or other flour based, and they hold up beautifully. I am sure the other ones taste good too, but I have never tried them personally. They can be a bit expensive ($8.49) per package of 8 tortillas at my local grocery store, but when they go on sale, I buy a bunch and put them in the freezer. They last several weeks in the freezer and can be used in everything from tacos to quesadillas to enchiladas. You can also just use them as a sandwich wrap, but since they are small, it would work better as little roll-ups or mini wraps. Feel free to use a corn tortilla or another soft taco shell that works for your dietary needs; any of them will work just fine.
A lot of the prep work for this recipe can be done ahead of time. If you make your roasted vegetables a day or two ahead that is fine. I often make mine at the start of the week or I will cook them in the morning before work so that dinner is quick and easy. You can also make the ground lamb in advance so that prep time and cook time are cut down to just a few minutes for these tacos.
I hope you’ll try this lamb taco recipe. If you do, let me know what you think!
- 1 lb of ground lamb, cooked
- 8 gluten free tortillas – cassava & coconut by Siete, or can use corn tortillas
- ¾ cup of thinly sliced radishes (cooked or raw)
- 2 heaping handfuls of fresh arugula
- 1 cup of shredded romaine lettuce
- ¾ cup of fresh scallions or cooked onions
- Optional: 1/3 cup of shredded non-dairy cheese
- Optional: Daiya Ranch Dressing or Spicy Siracha Sauce
- Cook your ground lamb in a sauté pan or frying pan and season with the ½ tsp of thyme, rosemary, and tiny bit of oil (about a tsp). It makes a lot of fatty oils on its own, so you don’t need to add much. This can be done ahead of time or a day or two in advance.
- If you would like to cook your radishes, you can roast them ahead of time. I usually slice them thinly and cook in the oven on a cookie sheet at 375 degrees for 30 minutes. You can use raw radishes if you want that extra spicy bite. Either way works well in the taco.
- While the lamb is cooking, you can wash and prepare your arugula, lettuce, scallions (or cooked onions – can sauté in a pan or roast them with your radishes ahead of time, just make sure they are large enough pieces of onion so they do not burn while cooking) and optional cheese.
- Now that all your fillings are ready, it is time to build your tacos.
- First, using a pair of tongs, you can toast your tortillas on the stove if you have a gas stove-top (just make sure the surface is cool when you begin to avoid unwanted sticking to the burner). Turn on your gas burner, set to the lowest flame, and place a tortilla over the fire. Watch closely to make sure it doesn’t burn; turn it over every 20 seconds or so and when it is warmed through with a few toasty looking spots, you’re done! It takes me about a minute to do each one. This only works on gas stoves. Sorry electric range people!
- If you don't have a gas stove-top, you can give them a quick toasting in a frying pan or on a griddle.
- Build your tacos: place your taco shell on a plate, add in 1-2 Tbsp of ground lamb and top with the veggies and add-ons of choice. For example, I made one with ¼ tsp of Daiya Creamy Ranch Dressing (spread it on the tortilla first) then added my lamb, a small bunch of arugula, 5 slices of cooked radishes, and 1 spoonful of cooked onions. It was delicious! My husband had lamb, shredded romaine lettuce, raw scallions, and a few raw radishes topped with a Tbsp of shredded cheese. He did not have any sauce; he said the lamb juices were enough for his palate. My friend said she wanted to add some extra spicy siracha, so she did! When I made them another time, I added some cooked baby spinach into the recipe and that was also wonderful.
- Don’t over stuff your tortillas because they will be harder to eat and may fall apart. But, fill them enough so you’re getting a mouthful of flavors! These are easy to make, fun to have with kids of all ages, and can be great for a dinner party. You can do a taco bar where people can mix and match their fillings for some added variety and fun!
- I usually serve these with a side salad and some roasted vegetables. They go nicely with everything from roasted broccoli to carrot fries or even French green beans.