Juicy, tender braised lamb makes these tacos a fun flavor deviation from beef. Paired with fresh bright toppings, these are a welcome change to taco night!
1/3cupsour creamor, unsweetened plain coconut yogurt for dairy-free option
1/2avocadochopped
1jalapeñothinly sliced
fresh cilantro leaves
lime wedges for serving
Quick pickled radishes and red onion
3-4radishesthinly sliced
1/2medium red onionthinly sliced
1cuphot water
1/2cupapple cider vinegar
1tablespoonsugar
1teaspoonsalt
Instructions
Make the quick pickled radishes and red onion by placing both in a large jar or bowl. Combine the hot water, vinegar, sugar and salt in a measuring cup. Stir until the sugar and salt dissolve then pour over the radishes and red onion. Let sit for an hour at room temperature then place in the refrigerator until ready to use.
Place warmed lamb meat in the bottom of a taco shell or tortilla then layer as desired with the toppings including the pickled radishes and red onion.