Lamb, Avocado and Corn Tortillas

Ingredients

3 tsp extra virgin olive oil
500 g lamb mince
150 g mild salsa
1 tsp chipotle seasoning
1 lime, halved
1 small red onion, thinly sliced
420 g can sweet corn kernel, drained, rinsed, or use fresh corn
1/2 bunch mint, finely chopped
80 g feta, crumbled
1 avocado, diced
6 mini tortillas

Method

Heat 2 teaspoons oil in a large frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up lumps, for 10 minutes or until browned. Add salsa and seasoning. Stir to combine. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly.

Squeeze 1 lime half over onion in a small bowl. Toss to coat. Set aside. Cut remaining lime half into wedges.

Heat remaining oil in a frying pan over high heat. Add corn and cook, stirring occasionally, for 10 minutes or until charred. Transfer to a bowl. Finely chop half of the mint. Add feta, avocado and chopped mint to the corn. Toss to combine.

Preheat a char-grill plate or pan over medium heat. Add tortillas and cook for 10 seconds each side or until slightly golden. Transfer to a serving board or platter. Top with lamb mixture, corn salsa, pickled onion and remaining mint.

Credits: Woolworths

Photo Credits: Woolworths