John Torode’s spiced Welsh Lamb tacos with sour cream, avocado and pickles

  • Prep time 20 mins
  • Cook time 20 mins
  • Serves 5+


  • 2 PGI Welsh Lamb steaks
  • 1tbsp paprika
  • 3tbsp oil
  • ¼ cucumber, grated
  • 200ml sour cream
  • Salt
  • Squeeze of lemon juice

For the pickles:

  • 100ml rice, coconut or apple vinegar
  • 100g sugar
  • 1 red onion, finely sliced
  • 6 radishes, finely sliced

To serve with:

  • 1 avocado, sliced
  • Good handful of shredded lettuce
  • Handful of picked coriander and mint
  • 1 long red chilli, sliced
  • 1 small green chilli, sliced
  • 1 spring onions, sliced
  • 12 cherry tomatoes, halved or quarters
  • 6-8 soft tortillas, heated


  1. In a small bowl mix the paprika and the oil to a paste and rub all over the lamb.
  2. Pan fry for 3 minutes on each side and leave to rest.
  3. Slice the lamb into slivers and mix with the juices in the pan.
  4. Mix the grated cucumber with the salt and lemon juice and stir it into the sour cream.

For the pickles

  1. In a pot bring the sugar and vinegar to the boil. Remove from the heat as soon as it comes to the boil and leave to cool for 2 minutes, drop in the onions and leave until cold.
  2. Serve the lamb with the heated tortillas and the sliced avocado, lettuce, coriander and mint, chillis, spring onions and cherry tomatoes.
  3. Assemble as you wish or place all the different ingredients into the centre of the table and let everyone make their own.
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