Old El Paso

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

Ingredients

1 x Old El Paso Stand 'n' Stuff 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

Kit contains: 10 x Old El Paso Flat Bottom Taco Shells, 1 x Old El Paso Taco Spice Mix, 1 x Old El Paso Mild Taco Salsa

Instructions

1. 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.

2. 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.

3. 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.

4. Throw the beans, red onion and herbs in a bowl with the orange segments and the rest of the orange juice. Mix gently.

5. 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.

Cook’s tips

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