Tacos Three Ways

Quick and easy tacos made in minutes

Tacos Three Ways

Lamb Tacos
Serves 4

Ingredients

12 Tio Pablo Mixed Tortillas
500g lamb, diced
2 tbsp oil
Salt and black pepper
5 tbsp Tio Pablo Adobo de Tamarindo
2 cups shredded lettuce or cabbage
1 small red onion, thinly sliced
2 radishes, thinly sliced
3/4 cup fresh coriander leaves
3/4 cup crumbled feta

Method

1. Heat oil in a frying pan on medium heat. Lightly fry the lamb until just cooked through and remove from heat. Stir through the Adobo de Tamarindo until the sauce completely coats the lamb. Season with salt and pepper then set aside.
2. Warm the tortillas on a grill, fill with lettuce, onion, radish and lamb. Top with coriander and feta. 

Pork and Pineapple Tacos
Serves 4

Ingredients

12 Tio Pablo Mixed Tortillas
1 cup cubed, fresh pineapple
500g pork, diced
2 tbsp Mexican spice mix, homemade or store-bought
1 tbsp honey
2 tbsp oil
2 cups cabbage, shredded
1 small red onion, thinly sliced
3/4 cup fresh coriander leaves
Sweet chilli sauce or mango chutney

Method

1. Combine the pork, pineapple and Mexican spice mix in a bowl and toss to coat. Stir through the honey and then set aside to marinate for 30 minutes.
2. Heat oil in a frying pan on medium heat. Add the pork and pineapple and cook for 8-10 minutes until pork is cooked through.
3. Warm the tortillas on a grill. Fill with cabbage, pork and pineapple and top with onion, coriander and sweet chilli sauce or mango chutney. 

Beef Mole Tacos
Serves 4

Ingredients

2 tbsp olive oil
1/2 cup brown onion, sliced
500g beef, diced
Tio Pablo Mole Poblano 210g
Salt and black pepper
12 Tio Pablo Mixed Tortillas
1/2 cup fresh coriander, chopped
1/2 cup crumbled feta

Method

1. Heat oil in a frying pan on medium heat. Add onions and cook until slightly brown. Add the diced beef and cook for 5 minutes, until the beef has cooked through. Spoon in Mole Poblano paste, season with salt and pepper and let simmer.
2. While the beef simmers, warm the tortillas in a separate frying pan. Fill with beef and onions, and top with fresh coriander and feta. 



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