Ingredients
Scale
- 1 tablespoon vegetable oil
- 1/2 pound boneless leg of lamb, cut thinly against the grain
- 2 cloves garlic, minced
- 1 large yellow onion, halved and sliced
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Kosher salt and freshly cracked black pepper, to taste
- 6 mini bell peppers, sliced thinly into rings
- 2 tablespoons tomato paste
- Corn tortillas, warmed
- Sour cream
- Green onions, thinly sliced, for garnish (optional, but encouraged!)
Instructions
- In a large skillet, preferably cast iron, heat oil over medium-high heat. Add lamb, garlic and onion and let it all start to brown. Add paprika, chili powder, oregano, cumin, coriander, salt and pepper and stir well to combine.
- Once the onions have melted down and the lamb is nice and brown, add sliced peppers and tomato paste. Continue cooking, stirring to coat the mixture with tomato paste. Keep stirring until the peppers start to melt down into the mixture, and everything is heated through.
- To serve, pile some of the lamb/onion/pepper mixture into warmed tortillas. Add a dollop of sour cream and a sprinkling of green onions over top and dig in. Enjoy!
