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Lamb Tacos
These Instant Pot Lamb Tacos are a wonderful addition to your Taco Tuesday lineup. They only take five minutes to prepare and cook in the Instant Pot in 40 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 10 servings
Calories: 271 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 pounds lamb
- ½ cup onion, diced
- 2 cloves garlic
- ½ cup orange juice
- ½ cup beef stock
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 1½ teaspoons Mexican oregano
- 1½ teaspoons ground chipotle pepper
- 1½ teaspoon coarse kosher salt or sea salt
- ¾ teaspoon cracked black pepper
- 1 bay leaf
Instructions
- Sprinkle the seasoning and the spices, except the oregano, on the lamb. Toss the bowl to cover each piece of meat with spices.
- Turn the Instant Pot to sauté mode and brown the meat on both sides.
- Meanwhile, chop the onions and garlic.
- Soften the onions in the drippings from the lamb meat.
- Add the garlic and sauté another couple of minutes.
- Add the liquid, the Mexican oregano and the bay leaf.
- Place the browned lamb in the pot with the remaining ingredients, except for the lime.
- Lock the pot, turn the lever to seal, and set it to high pressure for forty minutes.
- Once the time is done, let the pot naturally release for about ten minutes. Release the remaining pressure and remove the lid. Shred the meat using two forks.
- Assemble the tacos in corn tortillas. Heat the tortillas one of these four ways. Add shredded lamb and your favorite toppings. Serve with refried beans and Mexican rice.
Cup of Yum
Notes
- Store leftover lamb in an airtight container for 3-4 days in the refrigerator.
- Vacuum seal leftovers and freeze in single-serve portions. This is a great meal prep recipe. Just pull out a bag of frozen lamb from the refrigerator and thaw overnight in the refrigerator. Use it for any of the suggested leftover uses below.
- Use the lamb as a topping for rice bowls or chopped salad for a light dinner or lunch.
- Make lamb enchiladas. Roll the leftover lamb in corn tortillas, top them with store-bought or homemade enchilada sauce and cheese, and bake for about 30 minutes until hot.
- Use it for pulled lamb sandwiches with BBQ sauce.
Nutrition Information
Calories
271kcal
(14%)
Carbohydrates
3g
(1%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
66mg
(22%)
Sodium
432mg
(18%)
Potassium
285mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
127IU
(3%)
Vitamin C
8mg
(9%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 432mg | 18% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.