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How to make Lamb & capsicum tacos

Yield = 10
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 10 Old El Paso Stand 'n Stuff taco shells
  • 1/2 red capsicum
  • 1/2 yellow capsicum
  • 1/2 green capsicum
  • 1 tablespoon olive oil
  • 500g lamb stir-fry strips
  • 1 x 200g btl mild taco sauce
  • 1 avocado, halved, stone removed, peeled
  • Light sour cream, to serve
  • 70g (2/3 cup) coarsely grated cheddar

Method

  • Step 1 Heat taco shells following packet directions. Set aside to cool slightly.
  • Step 2 Meanwhile, remove seeds and white membrane from the red, yellow and green capsicum. Halve lengthways, then cut crossways into thin strips. Heat oil in a large frying pan over medium-high heat. Cook lamb, turning, for 3-4 minutes or until browned. Add combined capsicum. Cook, tossing, for 4-5 minutes or until capsicum softens. Add taco sauce. Cook, stirring, for 2 minutes or until heated through. Transfer to a heatproof bowl.
  • Step 3 Use a fork to mash the avocado in a small bowl until almost smooth.
  • Step 4 Divide the lamb mixture among taco shells. Top with the avocado, sour cream and cheddar to serve.