Lamb Taco Salads

I don’t know about you guys but I was pretty excited to see lettuce this week!  I know it’s not an exciting veggie, but I had been really craving taco salad.  I’m not about to go and buy lettuce from the grocery store and every time I was at Springdell I had forgotten to check out the farm stand for lettuce.  I get home and I’m kicking myself!  But this week when I arrived and lettuce was on the board I was thrilled, even more so when I saw how gorgeous it was!  So I packed it up to come with us on our adventures to Maine.

Now, when I say adventures in Maine I mean it.  I mentioned the other day to bear with us if meals are missing something or are not prepared with the same finesse that we usually do.  Well, this afternoon after an amazing day I opened the fridge to make dinner and this fridge I’m not used to had frozen just about everything in there!  Well, we rolled with it and had a delicious Springdell meal anyways.  Enter the ground lamb taco.

Its pretty typical to use ground beef or even ground turkey for tacos but try out a ground lamb too!  We started by defrosting the carrots, a purple bell pepper from my garden, and some golden zucchini, carrots, and zyphre squash.  Cook those up with some butter or oil in a pan.


Then we chopped up some tomatoes and cucumbers


It was really a group effort for dinner tonight with 4 hungry and tired kiddos!  Here is where an ordinary taco salad gets interesting.  To the cooked ground lamb I added the following spices to make a chili lime seasoning:

1 teaspoon of finely chopped cilantro, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, 1 teaspoon paprika, 1 teaspoon of fresh finely chopped oregano, a pinch of ground cinnamon, 1 teaspoon of sugar, 1 tablespoon of salt, and 1/8 teaspoon of black pepper.  

Cook that for a few minutes with the ground lamb and just before serving add the zest of two limes.  Using a microplane for the zest is this best because you can get it so fine.  Then pile all the goodness into a taco “boat” and there you go.  I do have a great suggestion, while I was eating this I kept thinking how great this would be on a bed of crushed sweet potato tortilla chips!  I will have to try that next time.  There of course will be a next time, I love tacos, taco salad, taco wraps etc.  there are so many ways to change up tacos with seasoning and presentation, have fun with it!


I leave you tonight with a photo I took last night of the fountain all lit up here in Maine.  See you all tomorrow!  Enjoy!



About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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