Lamb Tacos
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Unrated
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
Mexican
Lamb Tacos
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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.
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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 chipotle pepper ground
- 1½ teaspoon kosher salt or sea salt; coarse
- ¾ teaspoon black pepper cracked
- 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.
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
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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%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 271 kcal
% 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.
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