Lamb Capsicum Tacos

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Flat-based taco shells are easy to fill and serve. For DIY tacos, serve the fillings in bowls, then assemble tacos at the table.

The ingredient of Lamb Capsicum Tacos

• 10 old el paso stand n stuff taco shells
• 1 2 red capsicum
• 1 2 yellow capsicum
• 1 2 green capsicum
• 1 tablespoon olive oil
• 500g lamb stir fry strips
• 1 x 200g btl mild taco sauce
• 1 avocado halved stone removed peeled
• light sour cream to serve
• 70g 2 3 cup coarsely grated cheddar

The Instruction of lamb capsicum tacos

• heat taco shells following packet directions set aside to cool slightly
• meanwhile remove seeds and white membrane from the red yellow and green capsicum halve lengthways then cut crossways into thin strips heat oil in a large frying pan over medium high heat cook lamb turning for 3 4 minutes or until browned add combined capsicum cook tossing for 4 5 minutes or until capsicum softens add taco sauce cook stirring for 2 minutes or until heated through transfer to a heatproof bowl
• use a fork to mash the avocado in a small bowl until almost smooth
• divide the lamb mixture among taco shells top with the avocado sour cream and cheddar to serve

Nutritions of Lamb Capsicum Tacos

calories: 211 515 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 9 5 grams carbohydrates
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calories: 15 grams protein
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