BBQ Lamb and Feta Tacos with Quick Pickled Onions
Servings 4 serving
Calories 586kcal
Equipment
- 300 mg shredded lamb
- 2 tbsp bbq sauce
- 1 tsp soy sau
- 1/2 tsp garlic powder
- 1 cup water
- 3/4 cup white vinegar
- 3 tbsp sugar
- 2 tbsp light mayonnaise
- 1 tsp sesame oil
- 1 tsp chilli flakes (optional)
- 1 cup sour cream
Instructions
- To make the quick pickled onion, slice the onion and place in a lidded jar or small bowl.
- In a saucepan, combine the water, wine vinegar and sugar and bring to a boil. Stir until sugar dissolves then pour directly over the onion. Press onions down with a spoon to ensure they are covered. Top with a lid or foil and leave to marinate 25-30 minutes. They will be ready when they are bright pink!
- To make the slaw: mix together the mayonnaise, sesame oil, salt, pepper and chilli flakes. Stir through the shredded cabbage mix and cucumber
- Place shredded lamb in a bowl and top with bbq sauce, soy sauce and garlic powder. Mix to combine
- Heat the tortillas in the microwave 30 seconds
- To assemble: Place a spoonful of the slaw on one of the tortillas then top with the meat mixture, coriander and the pickled onions. Serve with your favourite sauces or salsa and sour cream.
Nutrition
Calories: 586kcal | Carbohydrates: 68g | Protein: 30.8g | Fat: 20.2g | Saturated Fat: 7.6g | Cholesterol: 80mg | Fiber: 3g | Sugar: 16.5g