Retro Lamb Fajitas
with Cheese & Salad
We are fully embracing retro Australian Mexican cuisine with this dish. Tender lamb mince is nestled up to all the classic (if not authentically Mexican) fillings: wonderfully daggy gem lettuce, Cheddar cheese and tomato. Embrace it dude! It’s gonna be delicious.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 clove
garlic
½ sachet
Mild Mexican Spice Blend
(Contains Gluten;)
1 packet
lamb mince
1
carrot
4
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 block
Cheddar cheese
(Contains Milk;)
½ bunch
coriander
½ bag
baby spinach leaves
Not included in your delivery
2 tsp
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced (if using). Finely slice the red onion. Peel and grate the carrot. To crush the garlic, Lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the clove and press down firmly to crush. Finely chop the garlic.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes, or until soft. Add the garlic and Mexican spice mix and cook, stirring, for 1 minute, or until fragrant.
Add the lamb mince to the pan and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot and cook, stirring, for 3 minutes, or until softened.
Meanwhile, roughly chop the baby spinach leaves. Dice the tomato. Grate the Cheddar cheese. Pick the coriander leaves.
Heat the classic tortilla wraps in the microwave for 10-15 seconds or until warmed through. Alternatively, or wrap them in foil and place in the oven for 5 minutes.
Fill the tortillas with the lamb mixture, baby spinach leaves, tomato and Cheddar cheese. Garnish with the coriander leaves.
