-with a Mexican rice, crunchy coleslaw and sriracha lime mayo dressing
Defrost before cooking.
Remove the lid and take out the dressing and tacos. Re-cover and cook the lamb and rice at 170 degrees Celsius for 25 minutes, warm tacos for 5 minutes, use the dressing
for the slaw and to garnish the tacos.
Do not freeze the slaw or dressing
Lay the tacos onto a plate and spoon on the lamb. Top with the dressed coleslaw, drizzle any extra sriracha mayo you have.
Finish with chopped coriander, sliced chilli, a wedge of lime and serve!