Lamb Tacos

If you love juicy, flavorful lamb but have never had Lamb Tacos, you’re in for a treat. Tacos are amazing, aren’t they? More than a dish, they’re a blank canvas for creativity. I’ve filled warm corn tortillas with everything from sliced avocado to scrambled eggs, but these tacos are something else entirely.

Inspired by the famous slow-cooked Mexican barbacoa, this greatly simplified version comes together in just 30 minutes with ground lamb. The meat is seasoned with lively spices that enhance lamb’s distinctly delicious flavor, then topped with crunchy vegetables and a zesty chipotle lime crema. It’s a hand-cradled piece of heaven that’ll have you rethinking your usual taco night.

“Fantastic recipe plus fast and easy! What more can you ask for? We love both Mexican and Mediterranean flavors, this is the best of both worlds. Don’t skip the lime and sour cream topping, it adds so much flavor.”

deanne

Ingredients for Lamb Tacos

• Corn Tortillas: I prefer white corn for their slightly sweeter flavor, but yellow work great too.
• Ground Lamb: Look for meat that’s not too lean – a little fat keeps it juicy and flavorful.
• Dried Oregano: Mexican oregano if you can find it; it has a more intense, earthy flavor than Mediterranean varieties.
• Ground Cumin: The freshest you can find – it should smell pungent and earthy.
• Chipotle Chile Powder: This isn’t chili powder (a spice blend), but pure ground chipotle peppers. It adds a wonderful smoky heat.
• Kosher Salt and Freshly Ground Black Pepper: I typically use kosher salt for cooking and grind my pepper fresh.
• Mexican Crema: Milder and thinner than sour cream, but sour cream works too.
• Lime: Look for firm fruits that are heavy for their size – they’ll be the juiciest.
• Cabbage: I often use green cabbage, but red works too and adds a pop of color. Look for crisp, tightly packed heads.
• Radishes: Look for firm, smooth radishes. If they’re large, you might want to halve the slices.
• White Onion: If you find raw onion too strong, finely dice and soak in cold water for 15-30 minutes before using.
• Queso Fresco: A fresh, mild Mexican cheese. Cotija is a good substitute if you can’t find it.
• Cilantro: Just the fresh leaves are best as the stems can be bitter.
• Fresh or Pickled Jalapeño: Optional, for those who like extra heat.

Recipe Options

• Additional spices: Consider adding cinnamon or allspice to the lamb for more complex flavor.
• Cheese alternative: Crumbled feta is a good substitute if you can’t find queso fresco or cotija.
• Fruit addition: Diced mango or pineapple are a fun addition to optional toppings. Or try my Pineapple Salsa or Pineapple Mango Salsa.
• Time-saving shells: While I prefer homemade shells, sometimes I opt for store-bought crispy taco shells for convenience.

These Lamb Tacos have become a staple in my kitchen, perfect for those nights when I want something a little different but weeknight easy. The rich, slightly gamey flavor of lamb pairs beautifully with the smoky chipotle and bright lime, creating a taco that’s both familiar and excitingly new. Whether you’re a longtime lamb lover or trying it for the first time, I think you’ll find these tacos are a delicious way to shake up your usual taco night!

If you love lamb…

• Lamb Barbacoa (You could easily sub this juicy, shredded lamb into this taco recipe!
• A whole collection of delicious lamb recipes.

How to Make Lamb Tacos

Here’s how to make Lamb Tacos. Start with a warm corn tortilla, lightly fried or warmed in the oven. Fill it with a thick layer of hot, tender lamb spiced with cumin and smoky chipotle chile powder. Then, when you pile on the toppings, the magic happens.

The flavor of finely diced onions merges with creamy queso fresco. Crunchy shredded cabbage and snappy sliced radishes add freshness. A generous drizzle of Chipotle Lime Crema (or Cilantro Lime Crema), a scatter of fresh cilantro leaves, squeeze of lime, and a jalapeño slice or two and your tacos are ready to devour.