We are big fans of anything delicious, quick and simple and this twist on a taco is the one thing we keep coming back to! It’s the new ‘San Choy Bow Kapow’ and is even more scrumptious that the first version haha.
Serve with the amazing Spring Pea Guacamole and an extra few halepeno and it will liven up your mealtime.
500g lamb minced (ground) – or swap for any minced protein you like!
Large red onion, finely chopped
Large garlic clove, finely chopped
1 cup fresh herbs, finely chopped – i used a mixture of parsley, basil and mint
½ cup macadamia nuts, cut into halves
2 tablespoons olive oil – or another oil of your choice
1 fresh halepeno, finely chopped – with or without seeds
Juice and grated rind of one lime
Splash of tamari – gluten free soy sauce
On the hob, heat oil in a frypan on a medium heat. Add onions and turn down the heat to low and cook till the onions are clear and starting to brown, then return the heat to medium.
Add minced lamb, garlic, macadamia and halepeno to the onion and mix so everything is well combined and the lamb breaks up into small pieces. Allow to brown in the pan then add lime juice and rind and tamari and stir once. Allow the mixture to ‘catch’ on the bottom so the mince starts to get a little crispy and the nuts toast and brown. Stir once or twice then add the herbs, stir and then remove from the heat.
Serve in lettuce tacos and serve with a huge smile and lots of napkins – things will get messy and fingers will be licked.