Spiced Lamb Smash Tacos with Guac-Slaw
Crispy, juicy lamb meets creamy guac-slaw in these smash tacos that flip the script. The raw lamb is spread directly onto tortillas, then seared meat-side down until crisp and caramelized. Pile high with limey, herby slaw and dig in.
Spiced Lamb Smash Tacos with Guac-Slaw
Servings: 4 (makes 8 tacos)
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
- For the Lamb:
- 1 lb ground American lamb
- 2 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp chili flakes or Aleppo pepper
- 1 tsp kosher salt
- Black pepper, to taste
- Neutral oil, for cooking
- For the Guac-Slaw:
- 1 ripe avocado
- 2 Tbsp sour cream
- 1½ cups shredded green cabbage
- ½ cup thinly sliced red onion
- ½ cup chopped cilantro
- Juice of 1 lime (plus more to taste)
- 1 Tbsp olive oil
- Salt, to taste
- For Serving:
- 8 small corn or flour tortillas
- Pickled red onions (optional)
- Crumbled feta or queso fresco (optional)
- Extra lime wedges
Instructions:
- Mix the Lamb: In a bowl, combine ground lamb, garlic, cumin, coriander, paprika, cinnamon, chili flakes, salt, and pepper. Mix just until combined.
- Make the Guac-Slaw: In another bowl, mash avocado with sour cream, lime juice, olive oil, and a big pinch of salt. Fold in cabbage, red onion, and cilantro. Toss until well coated and adjust seasoning to taste.
- Smash and Cook the Tacos: Heat a cast iron skillet or griddle over medium-high and brush lightly with oil. Spread 2–3 tablespoons of the seasoned raw lamb mixture evenly onto one side of a tortilla. Place the tortilla meat-side down on the hot pan, press gently with a spatula, and cook for 2–3 minutes until crisp and browned. Flip and toast the tortilla side for 30–60 seconds until golden. Remove and repeat with remaining tacos.
- Assemble: Top each taco with a big spoonful of guac-slaw. Add pickled onions or crumbled cheese if desired. Serve with lime wedges.
