Lamb makes for an interesting flavor break from beef. If you prefer less spice, just reduce the amount of chipotle powder.

Kate Washington
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

455 calories; calories from fat 56%; protein 23g; fat 28g; saturated fat 12g; carbohydrates 28g; fiber 5g; sodium 249mg; cholesterol 83mg.
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