Total Time
20 Mins
Yield
Serves 4 (serving size: 2 tacos)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

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

Step 2

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

Step 3

Set out tortillas and toppings in separate bowls and let everyone make their own tacos.

Step 4

Make ahead: Cook meat and prep toppings the night before.

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