Citrus Lamb Street Tacos with Pineapple Chilli Salsa

Ingredients

• 10 MISSION Street Tacos

  35g sachet MISSION Taco Seasoning

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  Pineapple Chilli Salsa:

• 1 small pineapple, trimmed with core removed then finely diced

• ½ small red onion, finely chopped

• 1 long green chilli, seeds removed & finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 2 spring onions, finely sliced

• ½ lime, juiced

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  Lamb:

• 1 tbsp olive oil

• 1 red onion, finely chopped

• 1 clove garlic, finely chopped

• 500g lean lamb mince

• Juice 2 oranges

• Juice 1 lime

• 2 tbsp coriander, chopped

•  

  To Serve:

• Mixed lettuce leaves

• Cherry tomatoes, cut in half

  1 avocado, smashed

  1 lime, cut into 8 wedges

  Coriander leaves

  Red chilli, sliced

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Instructions

• Step 1

  Prepare pineapple salsa; In a bowl, combine all the pineapple salsa ingredients together. Set aside.

• Step 2

  Heat oil in a non-stick frying pan over medium - high heat. Add onion and garlic and sauté for 3-4 minutes until soft. Add lamb mince, cook stirring frequently until well browned. Add Mission Taco Seasoning, stir well. Add juices and mix through. Reduce heat and simmer for 4-5 minutes until all of the liquid has been absorbed into the meat. Remove from heat and stir in coriander.

• Step 3

  Heat Mission Street Tacos on a hot BBQ grill plate turning after 30-40 seconds to form grill marks on both sides of the tortilla. Alternatively, follow heating instructions on pack.

• Step 4

  To serve: top each Street taco with seasoned lamb, mixed lettuce, and pineapple salsa. Finish with some avocado, a squeeze of lime, red chilli and coriander leaves. Serve immediately.