Paleo Gluten Free Cilantro-Lime Lamb Tacos
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Learn more →Ingredients
4 servings
For the quick-pickled onion
- ½ cup red wine vinegar
- ½ cup water
- 1 tsp sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - 1 tsp salt
- 1 medium red onion, thinly sliced
For the avocado crema
- 2 ripe avocados, pitted and peeled
- 3 tbsp sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the lamb
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the red wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the hot brine over the sliced red onion in a heatproof bowl and press the onion down to submerge. Set aside to pickle for at least 15 minutes while you prepare the rest of the recipe.
- 2
Mash the avocado flesh in a mixing bowl with a fork until mostly smooth with a few small chunks remaining. Stir in the sour cream, 2 tbsp lime juice, and 1/4 tsp salt until combined. Taste and adjust salt as needed. Press a piece of plastic wrap directly onto the surface and set aside.
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