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Lamb & capsicum tacos
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Effortlessly fill and enjoy taco shells by setting up a DIY taco bar with fillings in bowls for fun assembly at the table.
Ingredients:
  • 10 Stand 'n Stuff taco shells
  • 1/2 red capsicum
  • 1/2 yellow capsicum
  • 1/2 green capsicum
  • 18.20 gm olive oil
  • 500g lamb stir-fry strips
  • 1 x 200g btl mild taco sauce
  • 1 avocado, halved, stone removed, peeled
  • Light sour cream, to serve
  • 70g (2/3 cup) coarsely grated cheddar
Instructions:
  • Bake taco shells according to package instructions. Allow to cool.
  • Prepare the red, yellow, and green capsicums by removing the seeds and white membrane. Cut them into thin strips. Heat oil in a large frying pan over medium-high heat. Brown the lamb for 3-4 minutes, then add the capsicum strips. Cook for 4-5 minutes until capsicum softens. Stir in the taco sauce and cook for an additional 2 minutes until heated through. Transfer to a heatproof bowl.
  • Mash the avocado with a fork in a small bowl until creamy.
  • Spoon the seasoned lamb into the taco shells, and garnish with creamy avocado slices, tangy sour cream, and sharp cheddar for a delicious presentation.

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