Lamb Tacos

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Lamb Tacos

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3 Cups thinly sliced cabbage

1 bunch radishes, sliced into half moons

1/2 tsp cumin seeds

1/4 Cup cilantro leaves

3 tbs lime juice

1 lb ground lamb

2 garlic cloves, chopped

1 tbs chopped fresh oregano

1 tsp ancho chile powder

1/2 to 1 tsp chipotle chile powder (use less if you don’t want it too spicy)

1 tsp cider vinegar

8 warm tortillas -I used this paleo tortilla recipe

Toppings- fresh cheese, chopped cilantro, jalepeños, shredded lettuce, diced tomato, lime wedges

(get creative, you don’t have to limit yourself to these)



1. Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to serving bowl.

2. Don’t forget to make the tortillas! I made mine while I was browning the lamb. They were nice and warm and ready to go by the time I was done.

3. Sauté lamb, garlic, and oregano in a large frying pan over medium heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, vinegar and salt to taste. Cook stirring until most liquid has evaporated, 2-3 minutes more. Transfer to serving bowl.

4. Set out tortillas, lamb, and toppings in separate bowls and let everyone make their own tacos. Enjoy!


Original recipe from Sunset Magazine by Jessica Battilana, Kate Washington and Adeena Sussman.


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