Pulled Lamb Tacos with Black Garlic Salsa
Lamb tacos with black garlic salsa, guacomole, mexican salsa finished with tzatziki
Servings: 4
Equipment
- sharp knife and chopping board
- 2 mixing bowls
Ingredients
- 4 tortillas
- pulled lamb (lamb shoulder - slow cooked)
- baby spinach leaves or shredded cabbage
- 1 avocado mashed with a fork
- 1/4 red onion finely diced
- 1 lime juiced
- 125 can sweet corn rinsed & drained
- 125 can black beans rinsed & drained
- 4 cloves black garlic finely diced with wet knife
- 1 roma tomato deseeded & diced
- 1/2 small lebanese cucumber deseeded & diced
- 1 red chilli finely diced
- 1 bunch coriander chopped
- 1 tbsp black garlic oil
- 1 jar mexican salsa
- 1 tub tzatziki
- coriander leaves for garnish
Instructions
- in a small bowl make guacomole by mixing smashed avocado with diced red onion and squeeze of lime juice
- in another bowl make the black garlic salsa by mixing sweet corn, black beans, black garlic cloves, tomato, cucumber, chill and coriander (save some leaves for garnish). Mix together with a little black garlic oil
To Assemble Pulled Lamb Tacos with Black Garlic Salsa
- heat tortillas according to directions on the packet
- spread with guacomole, then baby spinach leaves or shredded cabbaage
- top with pulled lamb
- spoon on some black garlic salsa mixture
- followed by mexican salsa, top with tzatziki and garnish with coriander leaves
Notes
Pulled Lamb Tacos with Black Garlic Salsa
Top Tips: Pulled Lamb Tacos with Black Garlic Salsa
The ingredient list looks long, but the instructions are short easy. I suggest you have all components in seperate bowls or platters. Place on the table and let diners build their own tacos. What could be easier than that.
Most supermarkets will have 3 different varieties of Mexican Salsa:- mild, medium and hot.
The heat of the salsa will depend on the variety of chilli you purchase.