Lamb Tacos

In Family-friendly, Main Dishes, Recipes by Frances Largeman-Roth

Makes 4 servings | Prep Time: 10 mins | Cook Time: 15 mins

Taco Tuesday has become a tradition for many families. Tacos are easy to make, fun to eat and incredibly versatile. This version uses ground lamb instead of ground beef or turkey. Don’t be intimidated! If you can cook ground beef—you can cook ground lamb. And because lamb is so naturally flavorful, you can keep the toppings light and healthy.

Lamb is a great source of protein and also provides essential vitamins and minerals, including niacin, selenium, zinc and vitamin B12. And 40 percent of the fat in lamb comes from heart-healthy monounsaturated fat. Once your family tries this recipe, I’m sure it will become part of your taco night rotation!


  • 1 tablespoon olive oil
  • 1 small onion, finely diced (1/2 cup)
  • 1 pound ground lamb
  • 1 cup shredded manchego cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ¼ teaspoon sea salt
  • 2 cups Napa cabbage, chopped
  • 1 cup sliced plum tomatoes
  • 1 cup radishes, cut into matchsticks
  • 1 avocado, pitted and diced
  • 1 cup cilantro leaves
  • 1 lime, cut into 8 wedges
  • 8 corn tortillas


  1. Heat oil over medium-high heat. Add onion and cook for 3 minutes. Add spices and salt and cook for 2 more minutes.
  2. Add lamb to pan, breaking up with a spatula. Cook for 10 minutes, stirring occasionally, until browned and evenly cooked. Prep the other ingredients while meat is cooking. Drain excess fat from pan and cover lamb to keep warm.
  3. Heat the tortillas individually in a dry pan for 30-60 seconds each, or in a stack in the oven at 200°F until they are warmed through, about 15 minutes. Wrap warmed tortillas in a clean kitchen towel to keep warm.
  4. Build your tacos! Add some cabbage, tomato, lamb, radish, avocado and cilantro to each tortilla and squeeze with a lime.