Crunchy warm tacos stuffed with, zesty lamb fillets, fresh herbs and juicy bean and orange salad.
Make it your way
Take a Old El Paso Flat Bottom Taco Shells, make a bed of spinach in the bottom of the shell, then top with some of the bean mixture. Throw in a few slices of succulent lamb, then a dollop or two of Old El Paso Mild Taco Salsa.
For a really good flavour, leave the lamb to marinate overnight - just cover with foil or cling film and put in the fridge.