Paleo Tacos with Ground Lamb, Lemon Cabbage, and Guacamole
Prep Time
10 minutes
Prep Notes
Lamb mixture, cabbage, and guacamole can all be prepared in advance and stored in the fridge.
Individual quantities of meat can be reheated in a skillet right before assembling.
Cooking Time
15 minutes
Yields
4 servings (2 tacos each)
Ingredients
For the meat:
1 Tbl. olive oil
1 lb. ground lamb
1 onion, chopped
2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. Himalayan pink salt
1 Tbl. garlic powder
1 Tbl. onion powder
1/4 cup water
For the cabbage:
1/4 head cabbage (purple or green)
2 fresh lemons
1 Tbl. olive oil
salt to taste
For the guacamole:
3 large ripe avocados
1-2 small cloves fresh garlic, minced
juice of 1 large lime (or 1.5 small limes)
1/4 tsp. salt, to taste
For assembly:
1 bunch fresh cilantro, chopped
8 almond or cassava tortillas (Siete brand, or Kai's Tortillas from www.catalystcuisine.com)
Directions
Prepare the cabbage:
Using a sharp knife, slice the cabbage into thin strands.Place in a large bowl, mix in lemon juice and olive oil, and let marinate for15 minutes.
Prepare the meat filling:
In a large skillet over medium high heat, add the olive oil.When hot, add the chopped onion and cook, stirring until the onion is soft, about 5 minutes. Add the ground lamb, turn the heat to high, and cook the lamb for 10 minutes, or until no trace of pink remains, chopping it up into small pieces with a spatula as it cooks. Once lamb is cooked through, add turmeric, coriander, salt, garlic powder, and onion powder and mix. Add water to skillet, mix again so all spices are evenly distributed, then keep cooking until the water has evaporated. Set aside. (If the lamb yield too much fat in the pan, feel free to drain it off with a spoon or on a paper towel after it’s cooked).
Prepare the guacamole:
In a medium bowl, mash the avocados until smooth (or your desired consistency). Stir in lime juice, salt, and fresh garlic. Set aside.
To assemble:
To prepare the tortillas, place 1 tsp. olive oil in large, clean skillet over high heat. Place tortillas in the skillet and let cook until your desired crispiness, approx. 2 minutes per side. Repeat until all tortillas are cooked.
Place 2 tortillas on each plate. Top each one with 2 oz. of ground lamb mixture, then cover with cabbage and guacamole. Sprinkle with chopped cilantro and serve.
Notes
Note: If you don't like ground lamb, you can use grass-fed ground beef, ground turkey or ground chicken, or your favorite sausage (chorizo, Italian sausage, etc.) for the filling instead.