Ingredients
- oil spray
- ½ red onion, sliced
- 1 teaspoon ground cumin
- 12oz lean lamb leg, diced
- 1 teaspoon smoked paprika
- Juice 1 lime, plus wedges to serve
- 2 cloves garlic, crushed
- 8 small tortillas, warmed, and 8 tablespoons fat-free Greek yoghurt to serve
For the guacamole
- 2 ripe medium avocados
- ½ red onion, finely chopped
- 1/4 cup bunch fresh coriander, chopped, plus leaves to garnish
- juice ½ lime
Preparation
- Put a large non-stick frying pan over a medium-high heat and spray with oil. Add the sliced onion and cumin and fry for 5 min, stirring occasionally. Add the lamb, paprika, juice of 1 lime and garlic. Stir-fry for 5 min or until the lamb is cooked but still a bit pink in the middle. Set aside to rest for 5 min.
- Meanwhile, make the guacamole. Mash the avocado flesh in a bowl with the chopped onion, coriander and lime juice.
- Top the tortillas with the lamb, guacamole, yoghurt, coriander leaves and a grind of black pepper. Serve with lime wedges.