Joel makes these spicy Lamb Tacos using the flavours of Old El Paso.


1 box Old El Paso Taco Shells and/or 1 pk Old El Paso Tortillas

1 lb ground lamb

Salt and black pepper

1 tsp green seasoning

1 small onion, diced

1 pk Old El Paso Taco Seasoning

For the Corn Salsa:

1 can whole kernel corn, drained

2 tbsp Old El Paso Jalapeno slices, chopped

2 – 3 small tomatoes

1 small red onion, finely diced

2 – 3 cloves garlic

2 – 3 tbsp lime juice

Salt and black pepper

½ small avocado, peeled and chopped (optional)

Other toppings:


Old El Paso Taco sauce

Grated cheddar cheese

Sour cream


  1. Season the lamb meat with the green seasoning, salt and black pepper. Let marinate for ½ hour.
  2. Make the corn salsa. Add all the ingredients in a bowl and mix well. Taste and adjust seasoning if necessary.
  3. Heat a little oil in a frying pan over medium high heat. Add the onions and cook for 1 minute. Add the seasoned lamb and cook for a few minutes until browned. Add the taco seasoning and mix well. Let cook for a few more minutes. You may need to add a little water if meat mixture gets too dry. Remove from heat.
  4. To assemble the tacos, using taco shells place some lettuce at the base, followed by the lamb, grated cheese, taco sauce and then corn salsa. If using add a dollop of sour cream. If using the tortillas, follow the same order, then wrap to enclose the fillings. Cut in half diagonally and serve.

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