2 ratings

Spicy Lamb Tacos with Lime Crema

Spicy Lamb Tacos with Lime Crema
Maryse Chevriere

I generally like my food spicy, but when it comes to tacos, bring it on! Braising the lamb with a combination of chiles will infuse it with flavor and heat — just make sure you wash your hands really well after shredding it. Temper the burn with a Greek yogurt-based Mexican crema. It's lighter than sour cream and better, in my opinion, for cooling off post-snack attack.

Click here to see 8 Easy & Delicious Taco Recipes. 


For the sauce:

  • 1 cup low-fat Greek yogurt
  • 1 teaspoon lime zest
  • 2 tablespoons finely chopped fresh mint

For the tacos:

  • 1 pound of lamb shoulder
  • 1 dried ancho chile
  • 1 whole serrano chile
  • ½ teaspoon coriander seeds
  • ½ teaspoon whole peppercorns
  • 1 clove garlic, smashed
  • 1 ½ cups chicken stock
  • Corn tortillas
  • Fresh mint leaves, for garnish


For the sauce:

Combine yogurt, lime zest, and mint in a medium bowl and set aside.

For the tacos:

Preheat oven to 325 degrees.

Heat a medium cast-iron saucepan over medium heat, then brown the lamb on each side for 2-3 minutes. Add the whole chiles, coriander seeds, peppercorns, garlic, and chicken stock, then cover, transfer to the oven and braise for 2 hours, turning once halfway though.

Remove lamb from oven and allow to cool for at least 30 minutes, then shred with your fingers.

Fill the tortillas with lamb, top with sauce, garnish with fresh mint leaves, if desired, and serve immediately.