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Lamb tacos with orange and beans

Crunchy warm tacos stuffed with, zesty lamb fillets, fresh herbs and juicy bean and orange salad.


  • 1 x Old El Paso Taco Kit
  • 500g lamb neck fillets
  • 2 x large oranges
  • 2 x cans of mixed beans, drained and rinsed
  • 1 x small red onion, finely chopped
  • 2tbsp freshly chopped flat leaf parsley
  • 2tbsp freshly chopped coriander
  • 1tbsp corn or vegetable oil
  • A handful of baby spinach leaves


  • Grate the zest from the oranges. Using a sharp knife, remove the orange rind and all of the white skin. Then, holding each orange in one hand over a bowl to catch the juices, cut out the segments. Squeeze all the juice out of the left over orange.
  • In a shallow non- metallic dish, stir together the Old El Paso Taco Spice Mix, with the oil and orange zest and juice (keeping a couple of tablespoons of the juice for later). Add the lamb fillets and turn to coat in the mixture. If you have time, leave to marinate for 2- 3 hours.
  • Preheat a griddle pan or barbecue to moderately hot and cook the lamb fillets for 5-7 minutes for medium and 7-10 minutes for well done, turning occasionally and basting with any remaining marinade so that they’re all lovely and coated. Leave the lamb to rest for a couple of minutes, then slice into thin strips.
  • Throw the beans, red onion and herbs in a bowl with the orange segments and the rest of the orange juice. Mix gently.
  • Warm the Old El Paso Flat Bottom Taco Shells, following the instructions on the box.

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.

Cooks Tips

For a really good flavour, leave the lamb to marinate overnight - just cover with foil or cling film and put in the fridge.