Mexican Lamb Barbacoa – Nacho Style
Serves: Serves 1
For the Guacamole
  • 2-3 grape tomatoes, chopped
  • 1 tsp fresh parsley, finely chopped
  1. With the help of a mandolin, slice the sweet potato as thinly as possible, then arrange them on a plate, cover with plastic film and microwave on high for 3 minutes.
  2. Melt the ghee in a large non-stick pan set over medium heat. When the pan is hot enough, add the sweet potato slices, sprinkle with salt and cook until they take a nice golden / brown coloration and start to get crispy, about 2-3 minutes. Flip the slices one by one and repeat the process on the other side. Kill the heat and reserve.
  3. While the potatoes are cooking, reheat the lamb in the microwave or in a small saucepan set over medium heat.
  4. Add all the ingredients for the guacamole to a small mixing bowl and mash coarsely with a fork, then mix until the ingredients are well combined.
  5. Arrange the potato slices on a plate, top with warm meat, followed by guacamole.
  6. Garnish with chopped tomatoes and parsley and more lime juice, if desired.
  7. Serve immediately.
*Alternatively, you could use the spicy ground beef from this Warm Taco Salad Recipe
Nutrition Information
Serving size: NF based on entire recipe
Recipe by The Healthy Foodie at