- 6:15 Prep
- 5:30 Cook
- 4 Servings
- Capable cooks
Slow cooking the lamb for these traditional Mexican tacos makes the meat very tender and extra succulent.
Ingredients
- 125ml (1/2 cup) orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 dried long red chilli, coarsely chopped
- 1 tablespoon dried oregano leaves
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- 1kg piece boneless lamb shoulder
- 250ml (1 cup) boiling water
- Tortillas, to serve
- 2 avocados, peeled, mashed
- 1 small white onion, finely chopped
- 1/3 cup fresh coriander leaves, finely chopped
- Pineapple, chargrilled, chopped, to serve
- Hot chilli sauce, to serve
Method
- Step 1Place combined juices, oil, tomato paste, dried chilli, oregano, cumin and paprika in a small food processor. Process until smooth. Transfer mixture to a glass or ceramic dish. Cut deep incisions crossways into the lamb fat. Add the lamb to the marinade. Turn to coat. Cover. Place in the fridge overnight, to marinate.
- Step 2Preheat oven to 140°C/120°C fan forced. Transfer the lamb and marinade to a roasting dish. Season with salt. Pour water around lamb. Cover dish tightly with foil. Roast for 5 hours, turning halfway, or until meat is very tender. Remove foil. Roast for a further 30 minutes or until lamb collapses. Shred meat. Toss in pan juices.
- Step 3Warm tortillas following packet directions. Combine onion and coriander in a bowl. Top each tortilla with avocado, lamb, pineapple and onion mixture. Serve with chilli sauce.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3225 kj
Energy
45.6g
Fat Total
11.8g
Saturated Fat
8.6g
Fibre
73.4g
Protein
225mg
Cholesterol
209mg
Sodium
5.3g
Carbs (sugar)
17.2g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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