Soft lamb taco
Picture: Robert Duncan

Serves 4

1 red onion

1/4 cup white vinegar

1/2 tsp salt

2 tsp white sugar

pinch ground cumin, extra to serve

8 mini tortillas

1 cup natural yoghurt or sour cream

2 cups baby cos leaves

2 cups thinly sliced lamb

2 avocados

1 cup diced cherry tomatoes

1/2 cup coriander leaves

Cut the onion in half and peel off the outer layer and discard it, then slice the onion thinly. Pour the vinegar into a jar and add the salt, sugar and cumin and shake with the lid on until the sugar and salt have dissolved. Add the onion and shake again. Leave in the fridge for at least half an hour, turning the jar upside down after 15 minutes. You can then bring all the ingredients to the table and everyone can build their own taco, starting with a scrape of sour cream or yoghurt, some lettuce leaves, lamb, slices of avocado and a spoon of chopped tomato and coriander. Top the lot with a forkful of cumin, some pickled onion, roll or fold and eat.

The West Australian

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