Tacos don’t have to always be Mexican. This Asian-inspired version is super tasty and the red kraut or kimchi adds a lovely tartness to balance the flavours.
400 grams lamb tenderloins or fillets, thinly sliced on the diagonal, against the grain
3 tablespoons gochujang (Korean chilli paste)
2 teaspoons white (shiro) miso paste
2 cloves garlic, crushed
1 tablespoons grated fresh ginger
1 tablespoon lemon juice
8 large soft flour tacos
1 cup mayonnaise
2 cups red kraut or kimchi
2 cups purchased coleslaw
sliced avocado, fresh coriander and chopped roasted peanuts
Lamb: Combine all the ingredients, except the lamb, in a bowl. Take out 1 tablespoon and set aside for serving. Add the sliced lamb and turn until the pieces are well coated. Set aside.
To assemble: Lightly brush both sides of the tacos with oil and cook in a hot sauté pan until golden. This will only take a few seconds on each side. Transfer to a plate, cover with a tea towel and keep warm in a low oven.
Lamb: Heat a sauté pan until hot and quickly cook the lamb in batches. Transfer to a bowl, cover and keep warm.
To assemble: Stir the reserved chilli paste into the mayonnaise.
Spread each taco with mayonnaise, then layer up with kraut or kimchi, coleslaw, avocado and lamb. Top with coriander and peanuts. Roll up to eat. Makes 8.