With this recipe, you're less than an hour away from tender, mouth-watering, spicy perfection. These easy lamb tacos feature just the right balance of warming spices, and richly subtle flavors.
Today I'm sharing an unexpected taco twist that's become a new favorite in our house.
Taco night has long been a weekly tradition around here, and to be honest - sometimes Taco Tuesday comes around more than once a week. 🙈
What can I say? Mama loves tacos.
But every now and again, I find I have to mix things up, or taco night does actually start to lose its shine.
A few weeks ago, I finally found a great local source of pastured lamb, and so I've been experimenting with substituting lamb in some of our usual beef dishes.
Trying this with tacos has been a revelation.
It's been even more fun, because I had some wonderful new spice rubs to try from Serious Foodie. They make incredible sauces and spice mixes that use simple, real ingredients.
Serious Foodie had sent me three different spice rubs to try - Asian Fusion Sweet/Spicy, Filipino Grill, and Chinese BBQ Spice Rub.
They are all amazing. And - they all work well for creating heavenly twists on classic taco fillings. I have tried and loved them all.
For this recipe though, the Chinese BBQ Spice Rub is my favorite.
I know - Chinese BBQ might not seem a no-brainer when it comes to taco meat. BUT the way it pairs with the lamb, creating a warming-but-bright, deeply rich flavor--if it's wrong, I don't want to be right.
That incredible Chinese BBQ Spice Rub is the key bit of magic behind this recipe. Using an Instant Pot is the other.
Cooking the meat under pressure offers a tenderness that would take all day in a slow cooker. With the Instant Pot, this whole recipe takes less than an hour.
MAKE THESE GRAIN-FREE, GLUTEN-FREE, and/or CORN-FREE
If you have a sensitivity to gluten or corn, or are avoiding grains altogether, you can still enjoy this recipe. Here are a few tips:
- Choose a grain-free taco shell
- Use large big lettuce or romaine leaves in place of taco shells
- opt for "deconstructed" taco bowls, starting with lettuce, then taco meat, then toppings!
Since we have a corn sensitivity in our family, we've gotten so we enjoy the simple crunch of a good leaf of lettuce wrapped around a flavorful filling, and this lamb recipe holds up well to that.
But there are so many hard and soft alternative taco shells available now, that it's getting much easier to find options for Paleo, Keto, Grain-Free, Gluten-Free, or Corn-Free diets.
One thing I love about these Serious Foodie spice rubs is that they don't contain corn starch, or any preservatives, or anti-caking agents. Just real food ingredients, and high-quality spices.
Where can you find Serious Foodie spice rubs?
You can actually order right on their website:
Here is the printable recipe for these easy Instant Pot Lamb Tacos. I hope you enjoy them as much as we do!
Instant Pot Lamb Tacos
- instant pot
- 1 lb lamb stew meat
- 2 TBS Serious Foodie Chinese BBQ Spice Rub
- ⅔ cup water
- 12 soft or hard taco shells
- 1 ripe avocado
- 1 lime
- 1 bunch cilantro
- 1 bell pepper, chopped
- 1 red onion, diced or thinly sliced
- Other toppings as desired: try guacamole, cheese (cotija is great), hot peppers, cucumbers, lettuce...
- Add lamb, spice rub, and water to instant pot.
- Place lid, and adjust vent to sealed position.
- Set the Instant Pot controls for Pressure Cook (high), and the time to 40 minutes.
- Meanwhile, prep taco shells and toppings.
- When cook cycle is complete, allow the instant pot to naturally depressurize, OR - let it naturally de-pressurize for 5 minutes, and then go ahead and quick release. (Either way works well)
- If there's a bit of extra liquid in the taco meat: Press the Saute button on your Instant Pot, and make sure it's set at the "normal" setting. Saute for a few minutes, stirring frequently, until the extra liquid cooks off - this doesn't take long!
- To serve family style, dish taco meat into a serving bowl, and serve while it's hot, along with taco shells, toppings, and wedges of lime.
Have any questions about making these lamb tacos? Please feel free to ask away in the comments below!
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.